Red Wine Sauce With Mustard Vegetarian Food

TENDERLOIN OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE

Steps:

• Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets into the skillet and sear until golden brown. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the fillets to a plate. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated. Add the red wine and cook until reduced by half. Add the stock and cook until reduced by half. Whisk in the butter and mustard and cook for 30 seconds. Taste and season with salt and pepper if needed. Garnish with the parsley.
• Top the now-rested fillets with the sauce and taste.

RED WINE MUSTARD MARINADE

Steps:

• Combine all ingredients in a large glass bowl and mix. Add the meat of your choice (1 lb boneless or 2 lb bone-in) and mix. Cover and refrigerate for 4 hours ( only 30 minutes if you choose to use any type of seafood!).

VEGETARIAN RED WINE GRAVY

Steps:

• Heat the oil in a saucepan. When hot, add the onions, carrots, celery and bay, and cook gently for 10-15 mins until soft. Remove the bay leaves.
• Add the flour and cook for 3-4 mins until brown. Add the wine little by little, stirring constantly, then add the stock. Once fully incorporated, simmer for 5-10 mins until the gravy has thickened. Strain through a sieve, stir through the mushroom ketchup and season to taste.

PAN SEARED STEAKS WITH RED WINE PAN SAUCE

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.

RED SNAPPER WITH MUSTARD SAUCE

Steps:

• Arrange fish fillets in a baking pan or baking dish.
• Sprinkle fish with lemon juice, salt and pepper.
• Broil fish in oven for about 7 to 9 minutes or until fish is opaque.
• Meanwhile, mix prepared mustard, mayonnaise, green onions and salt.
• Spread sauce over fish and broil for a couple more minutes or until sauce begin to bubble.
• Serve immediately with steamed rice and a side of steamed vegetables.

CHICKEN BREASTS WITH RED WINE MUSTARD SAUCE

Steps:

• Season chicken and dredge it in the flour. Shake off excess.
• Mix the sauce ingredients in a bowl and set aside.
• In a 12" skillet heat the oil and butter. Increase the heat to medium high before adding the chicken.
• Add the chicken and cook about 4 minutes without moving the chicken. Turn over and cook another 3-4 minutes. Make sure chicken is cooked.
• Transfer to a plate and keep warm.
• Take the bowl with sauce ingredients and add them to the pan and boil stirring and scraping all the browned bits in the pan over high heat until the liquid is smooth and glossy.
• Spoon over the chicken and serve immediately.

RED WINE SAUCE

Steps:

• Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
• Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.

GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD, AND SAGE

Steps:

• Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl.
• Transfer 1/2 cup marinade to small bowl; reserve for sauce.
• Cover and chill.
• Place leg of lamb in 2-gallon resealable plastic bag.
• Pour remaining marinade into bag; seal.
• Turn bag to coat, arranging lamb in 1 flat piece.
• Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
• Combine reserved 1/2 cup marinade and beef broth in small saucepan.
• Boil until reduced to 3/4 cup, about 12 minutes.
• Cool, cover, and chill.
• Prepare barbecue (medium heat).
• Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging.
• Open lamb like book and sprinkle on both sides with salt and pepper.
• Transfer lamb to grill.
• Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired).
• Transfer to work surface; let rest 10 minutes.
• Rewarm sauce.
• Whisk in butter and remaining 1 tablespoon chopped sage.
• Season to taste with salt and pepper.
• Thinly slice lamb against grain. Transfer to platter.
• Spoon some of sauce over. Garnish with fresh sage sprigs, if desired.

RED WINE PAN SAUCE

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.