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
RIB-EYE STEAKS IN RED-WINE SAUCE
Provided by Lillian Chou
Categories Sauté Quick & Easy Dinner Steak Red Wine Fall Winter Gourmet Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
- Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
- Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.
RED WINE PAN SAUCE
Make and share this Red Wine Pan Sauce recipe from Food.com.
Provided by Chef PotPie
Categories Sauces
Time 15m
Yield 2/3 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
- Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.
Nutrition Facts : Calories 151.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 33.8, Carbohydrate 3.6, Fiber 0.1, Sugar 0.9, Protein 0.5
RED WINE PAN SAUCE - ATK
Steps:
- Prepare Ingredients 1. Mince 1 large shallot to yield 4 tablespoons. 2. Cut 3 tablespoons butter into 3 pieces and chill in refrigerator. 3. Mince thyme to obtain 1 teaspoon. Cook Shallot 4. Pour off all but 2 teaspoons fat from skillet used to cook steaks or chops (do not clean skillet). 5. Add shallot and cook over medium-high heat, stirring frequently, until softened, about 2 minutes. Deglaze Pan 6. Stir in ½ cup red wine, ¾ cup chicken broth, and 2 teaspoons brown sugar. 7. Scrape up browned bits on pan bottom with wooden spoon. Reduce Sauce 8. Simmer until liquid is reduced to 1/3 cup, 4 to 6 minutes. 9. Stir in any accumulated meat juices. Finish Sauce 10. Remove pan from heat. 11. Whisk in butter, one piece at a time, until melted and sauce is thickened and glossy. 12. Add thyme and season with salt and pepper to taste. 13. Spoon sauce over steaks or chops and serve immediately.
RED WINE PAN SAUCE FOR STEAK
Make and share this Red Wine Pan Sauce for Steak recipe from Food.com.
Provided by JackieOhNo
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 11
Steps:
- In a bowl, combine ketchup, vinegar, soy sauce, cumin, cayenne, salt, and pepper; set aside.
- In a skillet over medium-high heat, heat olive oil, shallot and garlic clove for 1 minute. Add red wine and simmer for 2 minutes. Remove from heat.
- Whisk in the ketchup mixture. Serve with steak.
Nutrition Facts : Calories 297.5, Fat 14.1, SaturatedFat 1.9, Sodium 2194.4, Carbohydrate 27.4, Fiber 0.7, Sugar 19.1, Protein 4.2
ATK CLASSIC POT ROAST
Entered for safekeeping, from The American Test Kitchen's Cooking School Cookbook, produces roast beef with pan gravy. Uses Dutch oven, blender. The small amount of liquid lets the meat brown over the long cooking time. In this recipe, the cooked vegetables will be strained and blended into luscious gravy. The Root Vegetable Variation will add 30 minutes to 1 hour to the cooking time.
Provided by KateL
Categories Roast Beef
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- At major fat seam, pull apart beef chuck-eye roast to create 2 smaller roasts, and cut away all large knobs of fat from each piece of meat (deboning knife works great).
- Season meat with Kosher salt, place on wire rack set in rimmed baking sheet, and let stand at room temperature for 1 hour.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees.
- Melt butter in Dutch oven over medium heat.
- Add onions, stirring occasionally, until softened and beginning to brown, 8-10 minutes.
- Add carrot and celery. Continue to cook, stirring occasionally, for 5 minutes.
- Add garlic cloves and cook until fragrant, about 30 seconds.
- Stir in 1 cup beef broth, 1/2 cup dry red wine, 1 tablespoon tomato paste, bay leaf, and 1 sprig fresh thyme. Bring to simmer.
- Pat beef dry with paper towels and season with pepper. Tie 3 pieces of kitchen twine around each piece of meat to form even shape.
- Nestle meat on top of vegetables. Cover pot tightly with large piece of aluminum foil and cover with lid. Transfer pot to oven.
- Cook beef until fully tender and fork slips easily in and out of meat, 3 1/2 to 4 hours, turning meat halfway through cooking.
- Transfer roasts to carving board and tent loosely with foil.
- Strain liquid through fine-mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig.
- Transfer vegetables to blender.
- Let liquid sit for 5 minutes, then skim fat.
- Add 1-2 cups beef broth to bring liquid amount up to 3 cups.
- Add liquid to blender and blend until smooth, about 2 minutes.
- Transfer sauce to medium saucepan and bring to simmer over medium heat.
- Meanwhile, remove twine from roasts and slice against grain into 1/2-inch-thick slices. Transfer meat to serving platter.
- Stir 1/4 cup dry red wine, 1/4 teaspoon chopped fresh thyme, and 1 tablespoon balsamic vinegar into gravy and season with salt and pepper to taste.
- Spoon half of gravy over meat; pass remaining gravy separately.
- ROOT VEGETABLE VARIATION:.
- Add prepped root vegetables to pot after cooking beef for 3 hours. Continue to cook until beef is fully tender, 30 minutes to 1 hour longer.
- Transfer large pieces of carrot, parsnip and potato to serving platter using slotted spoon, cover tightly with aluminum foil, and proceed with recipe at Step 12.
- TROUBLESHOOTING:.
- BUYING WRONG ROAST - Can result in dry meat, chalky meat, bland taste. Ignore stickers from butcher, avoid lean roasts from the round for they will become very tough and very dry if cooked this way; a fatty, well-marbled roast is better for this recipe. The most acceptable alternative to boneless chuck-eye roast is the top blade roast, but cooking time will vary.
- NOT HALVING ROAST - Can result in fatty meat, greasy gravy and the meat not cooked in the posted time. Be sure to remove the excess fat along the main seam. Separating the meat into 2 smaller well-trimmed roasts cuts the cooking time by about 1 hour.
- NOT SALTING ROAST - Can result in bland meat. The salting draws the moisture out of the meat, forming a shallow brine that during cooking seeps into the meat to season it throughout rather than just the exterior. Salt also enhances the beefy flavor of this cut.
- ADDING ALL BROTH AT OUTSET - Can result in unbrowned meat and bland taste. This recipe reserves most of the beef broth for the gravy, and counts on the beef sitting above the liquid in the pot, allowing the meat to brown without preliminary searing.
- NOT DEFATTING BRAISING LIQUID - Can result in greasy gravy. Be sure to follow steps 13-15 to get the full taste of the roasted vegetables in the gravy with a minimum of fat. The 5 minutes of resting time for the strained liquid allows the fat to rise to the surface, where it can be easily removed with a wide, shallow spoon.
- NOT PUREEING GRAVY IN BLENDER - Can result in thin and/or bland gravy. Pureeing the roasted vegetables ekes out the last bit of their flavor.
Nutrition Facts : Calories 637, Fat 20.7, SaturatedFat 9.9, Cholesterol 184.8, Sodium 1780, Carbohydrate 48.4, Fiber 9.5, Sugar 11.3, Protein 61.5
PAN SEARED STEAKS WITH RED WINE PAN SAUCE
Make and share this Pan Seared Steaks With Red Wine Pan Sauce recipe from Food.com.
Provided by gailanng
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season steaks generously on all surfaces with salt and pepper.
- Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.
- Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat and rotate to all four sides. Continue to cook until instant-read thermometer inserted in to center of steak registers 115-125°F for rare to medium-rare.
- Remove steaks from pan to a platter, pour juices, shallots and thyme from pan over steaks, tent loosely with aluminum foil and allow to rest for about ten minutes. Meanwhile, make pan sauce.
- For the sauce: While steak is resting, Add shallot to pan and cook using pan's residual heat, stirring frequently, until softened, about 30 seconds. Add broth, wine, mustard and stir to combine. Simmer over high-heat until reduced to about 1/3 of a cup, 4 to 5 minutes. Remove pan from heat; whisk in parsley, butter, and lemon juice. Adjust seasoning.
Nutrition Facts : Calories 981.7, Fat 68.9, SaturatedFat 28.1, Cholesterol 258.3, Sodium 226.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.4, Protein 72
PAN-SEARED STEAKS WITH RED WINE PAN SAUCE
Make and share this Pan-Seared Steaks With Red Wine Pan Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Steaks-pat steaks dry with paper towels, then season with salt and pepper.
- Heat the oil in a 12-inch skillet over med-high heat until just smoking.
- Brown the steaks on the first side, about 4 minutes.
- Flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.
- Transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.
- Sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.
- Add in the shallot; cook until softened, about 2 minutes.
- Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.
- Stir in any accumulated meat juice.
- Turn the heat to low and whisk in the butter, one piece at a time.
- Off the heat, stir in the thyme and season with salt and pepper to taste.
- Spoon the sauce over the steaks before serving.
Nutrition Facts : Calories 181.2, Fat 15.7, SaturatedFat 6.4, Cholesterol 22.9, Sodium 17.1, Carbohydrate 4.5, Sugar 2.5, Protein 1.1
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