SHELL STEAKS WITH RED WINE BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool.
- Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed.
- Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm.
- Prepare an outdoor grill with a high fire.
- Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter.
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.
FILLET STEAKS WITH RED WINE SAUCE
Make and share this Fillet Steaks With Red Wine Sauce recipe from Food.com.
Provided by diner524
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 190°C (375°F) gas mark 5. Melt the butter in a saucepan over a moderate heat. Add the onion, carrot, thyme and bay leaf. Saute for 2 - 3 minutes before pouring in the red wine and beef stock.
- Reduce the sauce by two thirds. Strain and adjust the seasonings with sugar and salt and pepper.
- Meanwhile, heat the oil in a frying pan over a moderate heat. Brown the seasoned beef on all sides. Remove the beef from the saucepan and add the mushrooms and cook for 2 - 3 minutes on both sides.
- Cook the turnips in boiling salty water until just tender. Drain well and mash with the milk and cream and keep hot.
- Put the beef into an oven proof dish and pour over the sauce and cook for 15 - 20 minutes (or until your prefence is required), covered.
- Arrange the mushrooms on a serving plate, top with a little turnip puree then the beef.
- Pour over the sauce. Garnish with a little thyme.
Nutrition Facts : Calories 1026.2, Fat 74.8, SaturatedFat 30, Cholesterol 201.1, Sodium 505.1, Carbohydrate 16.2, Fiber 2.9, Sugar 6.7, Protein 53.5
FILLET STEAK WITH RED CURRANT SAUCE
Here is a dish that is elegant tastes great and guests would think it must have taken you hours to prepare, when in reality it is very simple and hardly any effort, with the end result tasting great.
Provided by The Flying Chef
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Tie beef several times, at different intervals with kitchen string so it maintains shape during cooking.
- Heat oil in a pan add beef, cook over medium high heat until well browned all over.
- Remove and transfer to oven dish, bake uncovered in moderately hot oven (190-200°C approx) for 20 minutes for medium rare or until desired doneness.
- Red Currant Sauce.
- Heat butter in pan add onion and garlic, cook a couple of minutes, add mushrooms and cook until onions and mushrooms are soft.
- Add peppercorns and wine, simmer uncovered, 2-3 minutes.
- Add jelly, stock powder and port stir until jelly has dissolved, simmer for a further 4 Min's or until mixture has thickened slightly.
- Whisk in extra butter over a low heat.
- I serve mine with parsnip mash in pastry shells with salad and berry dressing.
Nutrition Facts : Calories 489.4, Fat 42.6, SaturatedFat 20.1, Cholesterol 73, Sodium 120.2, Carbohydrate 15.7, Fiber 1.1, Sugar 9.5, Protein 5.8
STEAK WITH RED WINE BUTTER
Classic and romantic dish
Provided by tweety_anja
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- To make the red wine butter, boil the red wine, onion and garlic in a small pan for 3-4 minutes until the mixture has reduced by about two thirds. In a bowl, beat the butter until soft, then gradually add the wine, parsley and plently of black pepper. Spoon onto a piece of cling film, wap tightly and form into a sausage shape.Chill in the fridge or freezer until firm.
- Remove the steaks from the packaging, pat dry with kitchen towel and leave to rest for half an hour.
- Heat a dry frying pan until hot, brush steaks with a little olive oil and season well with salt and black pepper, add to the pan and sear for 2-3 minutes on each side for rare, 4-5 minutes for medium and 6-7 minutes for well done. Wrap each steak with foil and allow to rest for at least 5 minutes.
- Serve the steaks with a slice of butter on top and vegetables of your choice.
STEAK WITH SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the steaks on both sides with salt and pepper.
- Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 22 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
SHELL STEAKS WITH MUSTARD BUTTER
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
- Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
- Heat a heavy skillet (preferably black iron) until it is almost smoking.
- Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
- Continue cooking until all the steaks are done.
- Garnish each serving with a portion of the sauteed potatoes with parsley.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 63 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 28 grams, Sodium 756 milligrams, Sugar 0 grams, TransFat 0 grams
NEW YORK STRIP STEAKS WITH RED-WINE SAUCE
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
- Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.
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