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.
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
GARLIC WINE SAUCE
Steps:
- Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. Mound the potatoes in the center of the plate. Slice a couple of slices off the roast and position them at an angle against the potatoes. Spoon the sauce over top. Garnish with fresh black pepper and long chives.
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
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.
FLANK STEAK WITH GARLIC WINE SAUCE
Make and share this Flank Steak with Garlic Wine Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Very Low Carbs
Time 6m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle flank steak with salt and a generous amount of freshly ground black pepper.
- Heat a wide heavy skillet.
- Do not add fat.
- When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side).
- Reduce heat and add 2 T butter.
- Cook 3 to 5 minutes on each side.
- For best results, the meat should be quite rare.
- Remove the meat from the pan and keep warm.
- Pour off the fat in the skillet and add the scallions and red wine.
- Bring to a boil and whisk in the garlic puree.
- Boil until the wine is reduced by half, thickened, and syrupy.
- As it boils, scrape up the browned bits in the skillet with a wooden spoon.
- Stir in the meat juices that have accumulated unter the flank steak.
- Boil for 1 or 2 seconds more.
- Remove from the heat.
- Gently swirl in the 2 T soften butter so that it incorporates into the wine.
- Quickly slice the meat, against the grain, into thin strips.
- Arrange the slices on a hot platter, pour sauce down the center of them and serve at once.
Nutrition Facts : Calories 444.6, Fat 25.7, SaturatedFat 13.2, Cholesterol 100.3, Sodium 97.5, Carbohydrate 4.2, Fiber 0.2, Sugar 0.5, Protein 36.8
MUSHROOM AND WINE STEAK SAUCE
Make and share this Mushroom and Wine Steak Sauce recipe from Food.com.
Provided by Kim127
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan.
- Add mushrooms, onion and garlic.
- Saute until golden, about 5 minutes.
- Stir in broth, tomato paste and black pepper.
- Bring to the boiling point.
- Reduce heat and simmer, covered, for 10 minutes.
- Blend cornstarch with water.
- Mix some of the hot mushroom sauce into cornstarch mixture and return to saucepan.
- Cook and stir until clear and thickened.
- Stir in wine and cook until hot.
- Serve over steak, hamburgers or other meat.
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- Heat a large cast-iron skillet over medium-high. Sprinkle steak all over with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Add oil to skillet, and heat until shimmering. Add half of the steak pieces to skillet, keeping space between each piece. Cook, undisturbed, until browned and crispy on bottoms, about 1 minute. Flip steak pieces, and continue cooking until browned on other side, about 1 minute. Flip pieces again, and cook, turning occasionally, until most sides are browned and crispy and steak is almost medium-rare, 1 to 2 minutes. Transfer steak to a large bowl. Repeat cooking process with remaining steak pieces, transferring cooked steak to bowl with first batch; set aside. Do not wipe skillet clean.
- Reduce heat under skillet to medium; add garlic, and cook, stirring constantly, until golden brown, about 30 seconds. Add vermouth, and scrape up browned bits from bottom of skillet. Cook, stirring occasionally, until liquid is reduced to about 3 tablespoons, about 1 minute. Remove from heat; add butter, and stir until melted and creamy. Add Worcestershire sauce and remaining 1/2 teaspoon each salt and pepper. Pour mixture over steak pieces in bowl, and toss to coat. Transfer steak with butter sauce to a platter, and sprinkle with parsley. Serve immediately.
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