Entrecote Speared With Rosemary In A Red Wine And Honey Sauce Recipes

ENTRECOTE à LA BORDELAISE - RED WINE SAUCE STEAK

Steps:

• Bloom gelatin in water.
• Heat 1 tsp butter in the saucepan, add shallots and stir for 3-5 minutes.
• Pour wine in the saucepan and bring to the boil. Simmer until reduced in half.
• Add stock, bring to boil and simmer until reduced in half.
• Remove the saucepan from heat, stir in leftover butter and thyme, salt and pepper.
• Add gelatin and butter. Stir in until dissolved.
• Brush the grill pan or regular pan with oil and heat it on high.
• Grill each steak 3 minutes per side to medium cooked.
• Let the steaks rest for 5 minutes.
• Add leftover fat from cooking the steaks and 2 tsp butter to the pan. Put it on medium heat.
• Add potato slices to the pan (don't overcrowd it). Fry on medium heat until edges brown, flip and cook 2 minutes more.**
• Add more butter and cook another batch, if needed.
• Serve potatoes with steak. Add red wine sauce with shallots on top of the meat. Sprinkle some parsley on top. Enjoy!

RED WINE & ROSEMARY SAUCE OVER LINGUINE

Steps:

• Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
• Heat a deep saucepan over medium heat.
• Add oil and garlic and saute for about 30 seconds.
• Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
• Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
• Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.
• You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
• Serve over hot cooked pasta.

ENTRECOTE SPEARED WITH ROSEMARY IN A RED WINE AND HONEY SAUCE

Steps:

• Cut most of the fat off the meat and slice into largish chunks (bigger than a bite).
• Place in a bowl with the olive oil and pepper and give it all a good massage.
• Spear two pieces of meat on each rosemary sprig.
• Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.
• When the sauce has been reduced by half, add the cornflour liquid. Stir until combined and the sauce has thickend a tiny bit. Remove from the flame.
• Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil.
• Grill the meat for a few minutes on each side, sprinkling each side with some of the coarse salt. Remove to a plate to rest for a minutes.
• Drizzle the meat with the sauce and serve.

ROSEMARY GARLIC RED-WINE VINEGAR

Steps:

• In a very clean 1-quart glass jar combine the rosemary leaves, the garlic, and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving the garlic and discarding the rosemary leaves, and pour it into 2 very clean 1/2-pint glass jars. Add a rosemary sprig and some of the reserved garlic to each jar and seal the jars with the lids.

ROSEMARY RED WINE SAUCE FOR STEAK

Steps:

• After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
• Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.

ROSEMARY HONEY

Steps:

• Bring honey, butter, 1 rosemary sprig, and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Remove from heat and let steep for 30 minutes before serving.
• Tie remaining rosemary sprigs together. Dip the rosemary brush into the honey and use to drizzle over chicken.

CLASSIC ENTRECOTE BORDELAISE - STEAK IN RED WINE WITH SHALLOTS

Steps:

• Sauté the steaks.
• Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.
• Cook the shallots.
• In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
• Deglaze the pan.
• When the shallots are done add the red wine to the pan and give it a good stir.
• Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
• Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish,.
• Plate the dish.
• Cut the meat across the grain into thick slices and arrange them on a plate.
• Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
• Serve the rest of the sauce in a gravy boat.
• You might like to serve it with sauté potatoes, frites and some haricot verts.