Beef Steaks With Red Chile And Wine Sauce Recipes

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

BRAISED BEEF AND RED CHILES

Steps:

• Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)
• Preheat the oven to 275 degrees F.
• Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chile powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.
• Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours.
• Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.

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.

GRILLED STEAKS WITH RED CHILE SAUCE

Steps:

• Make sauce:
• Rinse chiles and remove stems, then split open and discard seeds and ribs. Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer chiles to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 20 minutes.
• Reserve 2 cups soaking liquid, then drain chiles in a colander. Purée chiles, reserved soaking liquid, and roasted peppers in 2 batches in a blender until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, pressing on and discarding solids.
• Cook garlic, cumin, oregano, and salt in butter in a 4-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, whisking occasionally, until reduced to about 2 1/2 cups, 15 to 20 minutes. Add vinegar and salt to taste. Keep sauce warm, covered.
• Grill steaks:
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Pat steaks dry and season with salt. Grill steaks, uncovered, on lightly oiled grill rack, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
• Serve steaks with sauce.

STRIP STEAK WITH RED WINE CREAM SAUCE

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. Transfer onion-mushroom mixture to a bowl.
• Coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from skillet.
• Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil. Cook mixture, stirring often, until slightly reduced, about 5 minutes. Slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. Transfer mushrooms and steaks to sauce and serve steaks topped with sauce.

STEAKS IN RED WINE SAUCE

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.

RED WINE REDUCTION STEAK SAUCE

Steps:

• Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
• Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

STEAK IN RED WINE SAUCE

Steps:

• Melt the butter in a medium saucepan. Add the garlic, vegetables and herbs, and cook on a medium heat until they soften and begin to colour. Heat a drop of olive oil in a frying pan. Season the beef trimmings and fry until coloured and sealed all over. Add the meat to the vegetables.
• Pour 1-2 glasses of wine into the frying pan in which you have cooked the meat. Bring this to the boil, scraping and lifting all the meat residue from the bottom of the pan. Pour the liquid into the pan that contains the meat and vegetables. Let the pan's contents bubble until the wine has reduced by three-quarters.
• Now add and reduce the rest of the wine, 1-2 glasses at a time. If you tip it all in at once, you wash the vegetables and meat of their roasted edge, so their flavour in the finished sauce is bland. Reduce by three-quarters, glass by glass until all the wine is used.
• Now add the beef jus, bring to a simmer and cook gently for 45 mins to 1 hr. Regularly skim away any impurities by weaving a small ladle in and out of the top of the sauce. Taste regularly and when you are happy with the flavour, strain the sauce through a fine sieve, squeezing out all the juices from the meat and vegetables.
• Ideally, also pass the sauce through a sieve lined with a piece of muslin, which will help remove fine impurities. Check for seasoning. You can make ahead up to this point, cool and refrigerate or freeze.
• Heat a grill or pan to hot, smear the steaks with oil and cook them, turning once, 4-5 mins for rare, 7-8 mins for medium, 8-10 mins for well done. Serve the steaks on a bed of wilted spinach with sticky shallots and pour the red wine sauce around. Mashed potatoes make a good accompaniment to this.

BEEF WITH RED WINE GRAVY

Steps:

• Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over top., Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf. , Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.

CLASSIC RED WINE STEAK SAUCE

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.

BEEF TENDERLOIN STEAKS WITH CHILI SAUCE

Steps:

• Place both chilies and plum tomato in heavy medium skillet. Toast over medium-high heat until chilies are fragrant and deepen in color and tomato turns black in spots, turning occasionally, about 5 minutes. Remove from heat. Cool. Stem, seed and tear chilies into small pieces. Chop tomato. Place chilies, tomato and 1 cup water in small saucepan. Bring to boil. Reduce heat and simmer until chilies are tender, about 10 minutes. Puree chili mixture in blender until smooth.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add 1 cup chicken stock and beef stock, then wine; boil until reduced to 1 cup, about 15 minutes. Stir in chili puree, butter and rosemary; simmer 1 minute. Season sauce to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
• Bring sauce to simmer, thinning with more chicken stock if necessary. Place 1 steak on each of 4 plates. Top each with 1/4 cup sauce. Serve, passing remaining sauce separately.
• *Available at Latin American markets, specialty foods stores and some supermarkets.

STEAK TIPS WITH RED WINE SAUCE

Steps:

• Pat steak tips dry with paper towels and season with salt & pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and meat registers 125 degrees (for medium-rare), 5 to 7 minutes. Transfer to plate and tent loosely with foil.
• Add 1 TBL butter to now-empty skillet and melt over medium heat. Add shallot and cook until softened, about 2 mintues. Add wine and sugar and simmer until nearly evaporated, about 3 minutes. Add broth and any accumulated steak juice from plate and simmer until liquid is reduced to 1/3 cup, about 3 minutes.
• Off heat, whisk in remaining 3 TBL butter and thyme. Season with salt and pepper, to taste. Return steak tips to skillet and toss with sauce.