I appreciate your feedback. Exactly the way it is. So if you love a good steak, try this recipe! This recipe is incredibly simple and delicious. You can add a tablespoon corn starch to beef broth before adding to the wine reduction. A simple pan sauce brings the entire dish together with incredible flavor. The hallmark of ribeye steaks is the stunning marbling and strong beefy flavor. Serve steaks on plate. You can turn this into a Using tongs, lift steak and press edge of steak into pan, rolling until edges are browned and rendered. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef. Make sure to … Strain out and discard the vegetables from the sauce. You can purchase it boneless or bone-in. * Percent Daily Values are based on a 2000 calorie diet. This recipe for Vampire Steaks with Garlic Red Wine Reduction uses flank steak marinated in garlic then grilled to perfection. Thickens nicely. OMG…I make a killer prime rib; but this blows that out of the water!!! Add the beef stock and red wine vinegar, and bring to a boil, stirring occasionally. Just a small amount of acid from the vinegar brightens and heightens the flavors of the wine. Thank you for your feedback! At the end, add 1 tablespoon butter and stir into sauce. Pour red wine reduction over steaks while cooking. Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. But after that it was smooth sailing. Whisk in wine and mustard; reduce by Don't be afraid to splash in a little more wine if needed. Too thin and it lacks any sort of consistency. Place steaks in large bowl/pan/plate/platter. Ribeye steak is a thick, juicy, and tender cut of beef from the front part of the loin of the rib primal section. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. It’s only lightly thickened with butter, so perhaps whisking in a little more cold butter next time when making the sauce? Turn off heat and whisk in 1 tablespoon of butter. Add minced garlic and onion to the hot oil. A bonus is the milk solids in the butter enhances the golden color formation. This bold yet balanced red wine has a smooth finish with just the right level of tannins. Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes. Red Wine Reduction Yields: approximately 1 1/4 cup, enough for 8 to 10 servings Share your great taste! Fry a steak … Sauté onions, then add garlic and herbs. While the steaks are cooking, prepare the balsamic red wine reduction. Grill these Vampire Steaks up for Halloween or any night you want a delicious flank steak dinner. After 25 minutes my steak was at 65˚. Recipe by Chef #494016. Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove. Hi, I'm Jessica Gavin, a certified culinary scientist and author. Purists may raise their eyebrows here, but once you see a few simple recipes here, your taste buds will be won over. Pour in wine and stir, scraping bottoms of the pan. Red wine demi is a popular accompaniment to a range of meats and has a rich, brown consistency. A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots. Simmer over medium heat until the mixture is reduced by about two-thirds. The first time I made this sauce, it actually wasn’t for steak, it was for a pork tenderloin. Steak with red wine reduction is the perfect combination of sweet and savory. Thank you for your feedback, Beth! Lucky to have found your site and instagram handle!! Add the crumbled blue … Tasted great, and at the end I pulled some of the red wine sauce to the side and added cornstarch to make it into a gravy because I had mashed potatoes for the side, the red wine gravy tasted great as well! Cut fat off filet mignon steaks. Add parsley and stir together. A velvety red wine pan sauce adds luxurious flavor to these incredibly tender, pan-roasted steaks. It did take a bit of work, but that is ok. I made this dinner for my boyfriend and I. Add the vinegar, red wine, garlic, and brown sugar to a small saucepan. The first change would be to use a lighter red wine. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Absolutely delicious. This post is sponsored by Terra d’Oro Winery. A red wine reduction sauce is made with wine, butter, onion, garlic, celery, carrots, and herbs. Allow to cook for several minutes or until liquid is reduced by at least half. I used a spoon to do this in moderation and avoid getting too much red wine in there. Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total. Thick cut ribeye steaks served with a simple red wine reduction sauce. Add the demi glace, stir and continue to cook until the sauce is thick enough to coat a spoon. Also try potatoes au gratin or steak fries. The wine is simmered down in the cast iron skillet until all of the incredible flavors are concentrated. Maybe a little over 2″. Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Red Wine Reduction For Steak. All opinions are my own. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan. Dont let it go to waste! Preparation. 3. He is a huge steak guy and loves You want your reduction … I love that you thickened the sauce further with a cornstarch slurry, great thinking! So happy to hear that you enjoyed the red wine sauce with your steaks. Thanks for your suggestion Kevin, great idea for thickening the sauce. Instructions: Simmer onion and garlic in saucepan until soft. The red wine reduction sauce adds richness and flavor to the overall dish and definitely should be considered too when selecting your wine. Use a wooden spatula or spoon to scrape up all the brown bits from the bottom of the pan. Ribeye steak is a thick, juicy, and tender cut of beef from the front part of the loin of the rib primal section. I originally got this recipe from a Martha Stewart cookbook, but added a few things. Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches. Basting with hot butter also encourages even browning due to Maillard Reaction. You really need to try this – it won’t disappoint! filet mignon. Don’t let it go to waste! Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute. My secret to cooking filet mignon in a red wine and balsamic reduction is the thickness of the sauce. The dish is more than worth it. Wait until wine becomes thick and syrupy. Let them cook for 8-10 minutes. Filet Mignon in Red Wine Rosemary Sauce is a delicious meal that is easy enough for any night but elegant enough for any special occasion, like Valentine’s day, birthdays and anniversaries. Make sure to get a lot of juice on there! Once melted, drizzle sauce over the steaks and serve. My local butcher had beautiful 2″ thick ribeye steaks available, and while we don’t always eat red meat at our house, I declared this day a special occasion. Let the steaks sit for 10 minutes at room … When steaks are searing, aim for an internal temperature of 120 to 125ºF (49 to 52ºC) for medium-rare, or 130 (50ºC) for medium. He devoured it and got mad when I gave a piece to the dog and ate Maybe that means per pound? Now you’re making me hungry, Susan! Ribeye steaks served with a red wine reduction sauce is bound to bring smiling faces to the dinner table. Amazing recipe. Make a rich and buttery red wine reduction sauce for beef tenderloin roast or your favorite steak with this easy 5-ingredient recipe. . A red wine reduction sounds impressive, but it isn't as difficult as you might think. Fire up the oven and stove, and let’s get sizzling! The flavor was okay. Place a large 12-inch cast iron skillet in the oven to warm. Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness. Flip steaks over and drizzle the other tablespoon of balsamic vinegar. I was my first at this, but I was pleased the way the steak turned out. This recipe uses an ingenious method called reverse searing, to ensure perfectly cooked meat with a beautiful golden-brown crust. Thank you for your feedback Lori! :), Total Carbohydrate Thanks – never tried a reverse sear, was perfect for this cut of meat. It is served with a red wine reduction. You can taste the subtle caramel notes, ripe fruits like raspberry, plum and currants, and exotic spices like clove, allspice, and cinnamon transferred from the wine right into the sauce. Sauté vegetables. I love Earthquake Zinfindel. Now for the fun part! The steak melted in my mouth. I added a little brown sugar to help it caramelize and give the sauce a little extra sweetness that pairs really well with a nicely seasoned steak. . What makes Terra d’Oro 2015 Zinfandel selection interesting is the science behind the winemaking process. (More About Me). We love to serve it with mashed potatoes and a nice glass of red wine. Stumbled upon this recipe when I was looking to try and make my first ever red wine sauce for steaks. I did try preparing the Rib-eye steak with Red Wine Sauce but was very disappointed the way the sauce turned out. It’s a relatively quick-cooking steak with generous amounts of marbling, which provides a robust flavor. Reduce wine by half, remove from heat and finish sauce with butter. Place steak flat in pan, and reduce heat to medium. 13.1 g In a medium nonreactive saucepan, combine the wine, mushrooms, shallot and demiglace. If the steaks are very thick, and you’re going past medium, it will take longer than the 25 minutes. It took about an hour to get it to the 110˚ when I could take it out (my husband doesn’t like rare meat). Taste the red wine sauce and season with more salt and pepper as desired. It’s topped with a red wine reduction made with garlic and onions. Enjoy! Place pan with steaks into the oven. This allows the water to break down the cell walls of the grape solids, which means that more flavors, colors, and aromas are extracted into the wine. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). It’s fascinating! It was wonderful. When steaks are in the oven, I recommend checking the temperature using an instant-read thermometer at 15 minutes, then every 5 minutes until target doneness is reached, 90 to 95ºF (32 to 35ºC) for medium-rare, or 100 to 105ºF (38 to 41ºC) for medium. Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat. Adjust oven rack to the center position and preheat to 275ºF (135ºC). I'm a culinary school graduate, cookbook author, and a mom who loves croissants! This post may contain affiliate links. Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks. This stuff is culinary gold - it's called fond, and it will incorporate into the sauce, bringing an amazing amount of flavor. Red Wine Reduction Recipe | MyRecipes You can turn this into a pan sauce for steak by removing the cooked steak from the pan, adding the stock to the pan and scraping to loosen browned … 4 %, Filet Mignon With Mushroom-Wine Sauce - Light Version Weight Wat. Return the sauce to a boil over medium-high … The directions say to cook 15-25 minutes. Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. In this case, a bold red wine reduction sauce to complement the steak. Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes. A swirl of butter whisked in adds a little more richness to the red wine sauce right before serving. Remove the cast iron pan from the oven and transfer to the stovetop. For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium. Line a sheet pan with foil and place a wire rack on top, set aside. Its a relatively quick cooking steak with generous amounts of marbling, which provides a robust flavor. Boil over high heat, stirring occasionally until reduced to 2 cups, about 10 minutes. Sauté until shallot is tender, about 5 minutes. The sauce is now my very favorite. I chose Terra d’Oro 2015 Zinfandel, their flagship wine crafted from hand-selected grapes from the vineyards in Amador County. I also roasted some brussels and I dipped a few in that sauce and oh my!!! Add red wine and scrape the bits on the bottom of the pan. Carefully flip the steaks over and sear about 1 ½ to 2 minutes. Pour red wine into sauce pan over high heat. The flavor building doesn’t stop there, after gentle pressing the wine is aged for 14 months in French, American, and Hungarian oak. Drizzle 1 tablespoon of balsamic vinegar on each steak. Super easy to make and the flavor was out of this world! I love your wine pairing, I will have to try that brand. 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