Bistro Steak With Red Wine Sauce Recipes
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.
STRIP STEAK WITH RED WINE CREAM SAUCE
This is a delicious steak recipe I made for my soups and sauces final in culinary school. My chef/professor raved about it. The sauce is really what makes the difference.
Provided by Shelby Knockenhauer
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 7.5 g, Cholesterol 199.6 mg, Fat 33.9 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 15.4 g, Sodium 413 mg, Sugar 2.2 g
T-BONE STEAKS WITH RED WINE SAUCE
A delicious T-bone steak cooked to perfection via sous vide, seared in a blazing hot cast iron pan, then drizzled with a reduced red wine sauce. Must try when cooking for two!
Provided by Cwhitney
Categories Meat and Poultry Recipes Beef Steaks
Time 1h55m
Yield 2
Number Of Ingredients 11
Steps:
- Season steaks on both sides generously with onion powder, salt, and pepper. Add 3 sprigs of fresh thyme on each side of the steaks and place inside vacuum-seal bags and seal.
- Place vacuum-sealed bags into a sous vide water bath with the temperature set to 129 degrees F (54 degrees C). Leave in water bath for 1 1/2 hours.
- Take steaks out, pat dry with paper towels, and remove, reserving sprigs of thyme.
- Heat a cast iron pan over high heat. Drizzle in avocado oil. Sear steaks for about 45 seconds per side. Drop 2 tablespoons butter and garlic into the pan while searing the second side, tilt the pan, and spoon butter on top of steak. Add remaining butter and sear the edges of the steak using tongs, about 45 seconds each.
- Remove steaks from the pan and add red wine, Worcestershire sauce, reserved sprigs of thyme, and broth. Let simmer until liquid has reduced by half, 4 to 5 minutes. Strain liquid through a fine-mesh sieve into a bowl. Top steaks with red wine sauce and serve.
Nutrition Facts : Calories 861.1 calories, Carbohydrate 59.8 g, Cholesterol 129.1 mg, Fat 51.1 g, Fiber 24.1 g, Protein 38.4 g, SaturatedFat 23.2 g, Sodium 1323.4 mg, Sugar 7.6 g
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