PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
STEAK WITH RED WINE-SHALLOT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
- Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
- Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.
STEAKS IN RED WINE SAUCE
A quick and special way to enjoy the ultimate steak - Brian Glover's red wine sauce adds a rich touch
Provided by Good Food team
Categories Dinner, Supper
Time 25m
Yield Easily halved
Number Of Ingredients 7
Steps:
- Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.
- Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.
STEAK, CHIPS & QUICK PEPPER SAUCE
Home alone? This no-fuss version of a classic creates a special solo supper
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a small roasting tin and heat up in the oven. Boil the potatoes in salted water for 3 mins before draining and letting steam-dry for a few mins. Season, carefully toss in the hot oil and cook for 30-35 mins until crisp and golden.
- When the chips are nearly done, heat the rest of the oil in a frying pan. Season the steak with lots of freshly ground pepper and a little salt, then fry for 2-3 mins on each side, depending on how rare you like it. Rest for 5 mins while you make the sauce.
- Pour excess oil from the pan and add the vinegar. Bubble, then add the stock and boil until reduced by half. Stir through the cream, bubbling to thicken a little, then add as much extra pepper as you like. Serve with steak, chips and peas.
Nutrition Facts : Calories 801 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.58 milligram of sodium
STEAK WITH CREAMY PEPPERCORN SAUCE
Recipe video above. One of the best steak sauces in this world! It's super simple because it's made using the steak drippings and either brandy or cognac. The alcoholic taste is cooked out and you're left with an amazing sweet/savoury/creamy sauce with great depth of flavour and beautiful pops of heat from the peppercorns. Use crushed black peppercorns for spicier or canned green peppercorns for more mild heat.
Provided by Nagi
Time 17m
Number Of Ingredients 7
Steps:
- Take the steaks out of the fridge 20 minutes before planning to cook.
- Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
Nutrition Facts : Calories 352 kcal, Carbohydrate 1 g, Protein 2 g, Fat 28 g, SaturatedFat 19 g, Cholesterol 81 mg, Sodium 187 mg, ServingSize 1 serving
MARIA'S PEPPER STEAK
My favorite recipes are ones with few ingredients that I normally have on hand and are hard to mess up. You can add more or less of each ingredient depending on your tastes. Hope you enjoy it!
Provided by MARIACOZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
- Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 33 g, Cholesterol 53.6 mg, Fat 19.2 g, Fiber 2.1 g, Protein 22.6 g, SaturatedFat 6.1 g, Sodium 1259.5 mg, Sugar 27.2 g
STEAK & PEPPER SAUCE RECIPE
The best creamy pepper steak sauce ever!
Provided by June d'Arville
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Take the steaks out of the fridge 30 minutes before you intend to cook them. Once the steaks are at room temperature, it will be easier to cook afterwards. Then season both steaks with pepper and salt on both sides. Pour the olive oil in a non-stick pan and place it over medium heat. Once the oil is hot enough, add the steaks.
- Cook them the way you prefer them.
- Once the steaks are cooked, remove them from the hot pan and put them on a clean plate. Cover with tinfoil and let them rest at room temperature for now.
- Get rid of the remaining oil in the hot pan but leave the burnt bits on the bottom. They are packed with flavor and will add to the peppercorn sauce later. Put the hot pan over medium heat and add the brandy and worcester sauce.
- Let it reduce for a couple of minutes until it is almost syrupy. Then add the lightly crushed peppercorns.
- Stir a little. Add the heavy cream.
- Let the cream cook and simmer for another couple of minutes per medium-low heat until it starts to thicken.
- Stir regularly. Check the seasoning and add a little salt to taste if necessary. Put the cooked steaks onto warm plates and drizzle with the peppercorn sauce. Serve hot.
Nutrition Facts : Calories 459 kcal, ServingSize 1 serving
STEAK WITH BLACK PEPPER SAUCE
Here is an easy and delicious meal of a humble steak combined with freshly cracked black peppercorns sauce.
Provided by Laka
Categories Steak
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
- Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
- Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
- Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
- Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
- Serve with plain Basmati rice and green salad.
PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE
Make and share this Pepper Steak With Port-Wine Mushroom Sauce recipe from Food.com.
Provided by bmcnichol
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
- Combine wine, shallots, and vinegar in a medium skillet.
- Bring to a boil and cook until thick.
- Reduce heat to medium.
- Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
- Add mushroom mixture and cook 3 minutes, stirring constantly.
- Stir in mustard.
- Keep sauce warm.
- Sprinkle steaks with peppercorns and salt.
- Heat a nonstick skillet over medium-high heat.
- Add steaks and cook 3 minutes on each side or until desired degree of doneness.
- Serve Port-Wine Mushroom Sauce over steaks.
STRIP STEAK WITH PEPPER CREAM SAUCE
Steps:
- Preheat oven to 200 degrees F.
- Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
- Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
- Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
CLASSIC RED WINE STEAK SAUCE
Make your next steak dinner a special one with this red wine steak sauce. It's a quick and easy recipe with only a few ingredients.
Yield Serves 4
Number Of Ingredients 7
Steps:
- Simmer onion and garlic in saucepan until soft. Whisk in wine and mustard; reduce by 2/3 over medium heat. Slowly whisk in butter. Remove from heat; add parsley and season to taste. Serve red wine steak sauce with your favorite Certified Angus Beef® brand cut.
Nutrition Facts : Calories 84cal total
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- Combine pepper and garlic; press evenly onto beef Chuck Eye Steak. Heat oil in large nonstick skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145°) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
- Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and sauce is reduced by half.
STEAK AND BRASSICAS WITH RED WINE SAUCE RECIPE - JUSTIN ...
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4/5 (1)Category BeefServings 4-6Total Time 45 mins
- Preheat the oven to 425°. On a large rimmed baking sheet, toss the brassicas and thyme with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in a layer and scatter 2 tablespoons of the butter on top. Roast for 20 to 25 minutes, until golden and tender.
- Meanwhile, in a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil. Season the steaks all over with salt and pepper. Add to the skillet and cook over moderately high heat, turning often, until an instant-read thermometer inserted in the thickest part of each one registers 120°, 12 to 15 minutes. Transfer to a carving board and let rest for 10 minutes. Do not wipe out the skillet.
- In the same skillet, cook the shallots and garlic over moderate heat, stirring, until softened, 2 minutes. Add the wine and cook, scraping up any browned bits, until almost evaporated, 3 minutes. Add the stock and cook until slightly reduced, 2 minutes. Remove from the heat and gradually whisk in the remaining 5 tablespoons of butter until emulsified; season with salt and pepper. Carve the steaks against the grain. Serve with the brassicas and sauce.
PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE RECIPE
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Servings 4Calories 241 per serving
- Sprinkle steaks with peppercorns and salt. Heat a nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Serve steaks with Port-Wine Mushroom Sauce.
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3.2/5 (8)Total Time 1 hr 30 minsCategory Entree
- Begin with the sauce ingredients. Combine raisins and red wine in a large sauté pan over medium heat. The wine will plump up the raisins and help you deglaze your pan.
- Now make the pepper crust. Combine all the peppercorns in a ziplock bag, make sure the bag is free of air, and seal. Crush the peppercorns with a mallet or rolling pin. Pour the smashed peppercorns on a plate. Now make steaks from your cut of meat. If you want your steak rare, make a thicker cut. If you want a more well-done steak, make a thinner cut. Season the steaks on both sides with salt and coat with the crushed peppercorns. Store excess crushed peppercorns for future recipes.
- Place a large sauté pan on high heat. Pour the olive oil in the pan and heat it up until it starts to lightly smoke. Do not let the oil burn. Slowly place the steaks in the pan away from you to prevent hot oil from splashing on your hands. Sear each side for 3–4 minutes to achieve a brown crust on both sides. When the steaks are done cooking, place them on a baking rack to rest. Pour out the excess oil from the pan. Keep your steaks warm in the oven while you make the sauce.
- To make the pan sauce, put the red wine and raisin combination that you made earlier in the pan in which you cooked the steaks over medium-high heat. Reduce the wine. Add the demi-glace and whisk. Reduce the heat to low and add some of the heavy cream. Whisk together and reduce. Taste. Season with salt at the end if needed. Dip a spoon into the sauce. If the sauce is perfectly reduced, it will coat the back of the spoon like lacquer. If the sauce has reduced too much or become too strong in flavor, add more heavy cream to lighten it up.
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4/5 Servings 4
- Heat 2 tablespoons of the oil in a medium frying pan over moderately low heat. Stir in the onion, oregano, garlic, and bell peppers. Cook, covered, until the vegetables are soft, about 5 minutes.
- In a large stainless-steel frying pan, heat the remaining 2 tablespoons of the oil over moderately high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Put the steaks in the hot pan and cook until browned, 3 to 4 minutes. Turn and cook until done to medium rare, 3 to 4 minutes longer. Remove.
- Add the bell-pepper mixture, the wine, and the remaining 1/2 teaspoon each salt and black pepper to the large frying pan. Boil until the wine is completely absorbed, about 5 minutes. Serve the steak topped with the vegetables.
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