Red Wine Shallot Sauce Food

RED WINE-SHALLOT SAUCE

Steps:

• In a small saucepan set over high heat, combine red wine and shallots in a small saucepan set over high heat. Bring to a boil, and reduce to medium heat. Simmer until reduced by half, 8 to 10 minutes.
• Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in wine mixture; stir with a wooden spoon, scraping up any browned bits. Simmer until sauce is reduced by half. Add salt and any juices that have collected under steak; stir to combine. Remove from heat. Add butter; swirl in pan until incorporated. Pour over steak, and serve immediately.

SHALLOT & RED WINE SAUCE

Steps:

• Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
• Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
• Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
• Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
• Pour in 400ml beef or brown chicken stock and bring to the boil.
• Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
• Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

STEAK WITH RED WINE-SHALLOT SAUCE

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.

ROAST BEEF TENDERLOIN WITH RED WINE & SHALLOT SAUCE

Steps:

• Sprinkle beef with peppercorns & salt, pressing to adhere.
• Heat oil in roasting pan, over medium-high heat; sear beef all over.
• Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
• Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
• Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
• Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
• Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
• Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.

RED WINE REDUCTION SAUCE

Steps:

• Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
• Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
• Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

RED WINE SHALLOT SAUCE

Steps:

• In a medium sized saucepan, sauté the shallots in 1 tablespoon of the butter until translucent.
• Add the wine, thyme, bay leaf and peppercorns and reduce to about ½ cup.
• Add the demi glace and again reduce to ½ cup.
• Strain the sauce into a small saucepan. (Optional)
• Over low heat, slowly add the remaining butter 1 tablespoon at a time using a whisk to incorporate.
• Reduce until the sauce is thick enough to coat the back of a spoon.
• Taste and adjust seasoning with salt and pepper.

SHALLOT AND RED WINE SAUCE

Steps:

• Saute the shallots in a medium saucepan with the oil, over high heat for 3 minutes until lightly brown. Stir them all the time and adjust heat if they start to get too brown. Season with ground black pepper and then add the garlic and rosemary. Continue cooking for 3 more minutes. Stir all the time and adjust the heat to keep from getting too brown.
• Pour in the vinegar and cook until it evaporates to a syrup, then pour in the wine and cook until reduced by 2/3.
• Pour in the stock and bring to a boil. Turn down the heat and simmer until reduced by 2/3 again, to around 250 ml.
• Remove the garlic and rosemary.
• Add a little salt if necessary.
• Finally whisk in the butter.
• Serve over steak before serving.

GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE

Steps:

• In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
• Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

FILET MIGNON WITH RED WINE-HORSERADISH SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots, peppercorns and thyme and sauté mixture until shallots are tender, about 5 minutes. Add 2 cups red wine. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce and return to same saucepan. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes. Stir in horseradish. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
• Prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare.
• Transfer steaks to plates. Spoon horseradish sauce around and serve.

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.