Figs Cooked In Merlot Food

FILET WITH A MERLOT SAUCE

Steps:

• In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
• In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
• Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

FIGS COOKED IN MERLOT

Steps:

• Place figs in saucepan wide enough so each has room to cook without touching. Add wine, sugar and raspberries if using. Cook, covered, over medium heat for 5 minutes.
• Using a slotted spoon, remove figs and place three on each of 4 dessert plates. Cut them in half vertically, and let cool.
• Continue heating sauce until it boils and begins to thicken. When it forms a light syrup, pour over figs and serve.

MERLOT-POACHED FIGS WITH VANILLA FROZEN YOGURT

Steps:

• Whisk the merlot, honey, and vanilla extract in a small saucepan until combined. Add the figs, cherries, and cinnamon stick. Bring to a simmer, partially cover, and cook until the fruit plumps, about 20 minutes. Remove from the heat, cover, and set aside to steep, at least 10 minutes and up to 2 hours.
• Divide the frozen yogurt among 4 bowls (1/3 cup each) and top with warm or room temperature compote. Serve.

LAMB SHANKS BRAISED IN MERLOT WITH FIGS

Steps:

• Place the lamb shanks in a deep dish with the onions celery, olives, capers, dried figs, black pepper, rosemary and garlic.
• Pour over the merlot and marinate, covered, in the fridge for at least 4 hours-24 hours for preference.
• Remove the shanks from the marinade.
• Reserve the marinade.
• Heat the oil in a heavy-based frying pan and brown the shanks on all sides.
• Transfer them to a casserole dish.
• Add the tomato paste to the pan and stir over a moderately high heat until it becomes a deep reddish brown colour.
• add the stock and bring to the boil.
• Pour over the meat and add the reserved marinade ingredients.
• Cover and cook at 160c for 2-2 1/2 hours or until the meat is nearly falling foo the bone.
• Season to taste, serve over mash with greens on the side.

MERLOT FILET MIGNON

Steps:

• In a small skillet, cook steaks in 1 tablespoon butter and the olive oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove and keep warm., In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.

MERLOT-POACHED FIGS WITH VANILLA FROZEN YOGURT

Steps:

• Whisk the merlot, honey, and vanilla extract in a small saucepan until combined.
• Add the figs, cherries, and cinnamon stick.
• Bring to a simmer, partially cover, and cook until the fruit plumps, about 20 minutes.
• Remove from the heat, cover, and set aside to steep, at least 10 minutes and up to 2 hours.
• Divide the frozen yogurt among 4 bowls (1/2 cup each) and top with warm or room temperature compote.

FILET MIGNON WITH MERLOT SAUCE

Steps:

• Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.