Steak With Shallot Merlot Sauce Food

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.

STEAK WITH SHALLOT SAUCE

Steps:

• Heat olive oil in a large skillet over high heat. Generously season both sides of shell steaks with coarse salt and ground pepper. Cook steaks until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil, and set aside.
• Reduce heat to medium; add 6 shallots, thinly sliced into rings. Cook, stirring frequently, until softened, 4 to 6 minutes.
• Add balsamic vinegar, coarsely chopped fresh parsley, and any accumulated juices from steaks; cook until sauce is just slightly reduced, about 1 minute. To serve, spoon shallot sauce over steaks.

STEAKS WITH MERLOT SAUCE

Steps:

• Boil wine along with chicken and beef broths in heavy large saucepan over high heat until it's reduced to 2 cups (~45min to 1 hour).
• NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
• Mix butter and flour in small bowl.
• Heat 1 T olive oil in heavy large skillet over medium-high heat.
• Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
• Remove steaks to a plate and keep warm (we put it in our microwave to keep the heat from dissipating) To your skillet, add shallots, garlic and thyme and stir 30 seconds.
• Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
• Bring mixture to a boil and scrape up brown bits.
• Whisk in butter mixture until the sauce is smooth.
• Boil sauce until thick enough to coat spoon, about 2 minutes.
• Drizzle sauce over steaks, and serve remainder in a gravy boat.

FILET WITH A MERLOT SAUCE

Steps:

• In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
• In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
• Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

FILET MIGNON WITH MERLOT SAUCE

Steps:

• Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE

Steps:

• Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
• Heat oil in heavy medium skillet over medium-high heat.
• Add steaks; cook to desired doneness, about 3 minutes per side for medium.
• Transfer steaks to 2 plates (do not clean skillet).
• Add 1 tablespoon butter to pan.
• Add mushrooms and shallot; sauté 2 minutes.
• Add wine and thyme and boil until wine is reduced by half, about 2 minutes.
• Remove from heat.
• Whisk in 2 tablespoons butter, 1 tablespoon at a time.
• Season sauce with salt and pepper.
• Pour over steaks.

STEAKS WITH SHALLOT SAUCE

Steps:

• Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.

NEW YORK STEAKS WITH BOURSIN AND MERLOT SAUCE

Steps:

• Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
• Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

STEAK WITH SHALLOTS

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.

ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE

Steps:

• Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
• Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
• Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
• Insert a meat thermometer into thickest portion or tenderloin.
• Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
• Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
• Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
• Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
• Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
• Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
• Serve sauce with tenderloin.

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE

Steps:

• Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.

PAN-SEARED STEAKS WITH SHALLOT SAUCE

Steps:

• Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.

MERLOT SAUCE

Steps:

• In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a golden caramel. Remove pan from heat and carefully add vinegar down side of pan (caramel will steam and harden). Cook caramel over moderate heat, stirring, until dissolved, about 3 minutes, and remove pan from heat.
• In a heavy saucepan cook onion in butter over moderate heat, stirring, until golden, about 5 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 minutes. Remove pan from heat and stir in caramel. Pour sauce through a sieve into a bowl. Sauce may be made 2 days ahead, cooled completely, and chilled, covered. Reheat sauce before serving.

PORK TENDERLOIN WITH MERLOT-SHALLOT SAUCE

Steps:

• Preheat oven to 350.
• Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
• Heat a heavy, ovenproof skillet over high heat.
• Cook pork, turning often, until lightly browned on all sides, 5 minutes.
• Transfer skillet and pork to oven; roast until thermomether reads 150 degrees, about 10- 15 minutes.
• Transfer cooked pork to a platter; keep warm.
• Add remaining 1 1/2 tsp oil to same skillet.
• Heat over medium heat.
• Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.
• Add wine; cook over high heat until reduced by half, about 5 minutes.
• Reduce heat to medium.
• Stir in stock concentrate and preserves.
• Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.
• Whisk in butter.
• Pour into a serving bowl.
• Slice pork into 1/4" slices and serve with sauce.

STEAK WITH SHALLOT-RED WINE SAUCE

Steps:

• In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
• Meanwhile, pat steaks dry with paper towels.
• Add margarine to skillet.
• Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
• Transfer steaks to cutting board; keep warm.
• To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
• Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
• To serve, thinly slice steaks and spoon wine sauce on top.

STEAK WITH SHALLOT-MERLOT SAUCE

Steps:

• Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.
• Add shallots to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.
• Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.