BORDELAISE SAUCE WITH MUSHROOMS
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!
Provided by TWIGGS1952
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
- Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g
MAPLE RIB ROAST
Make and share this Maple Rib Roast recipe from Food.com.
Provided by Boomette
Categories Roast Beef
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C (400°F).
- In a roasting pan, place the roast, with the bones side up. Using a knife, make incisions in the fat. Season the entire surface with salt and pepper. Cover the ends of the bones with aluminium foil.
- In a bowl, combine maple sugar, mustard and baste the roast with the mixture.
- In another bowl, combine herbs and pepper and season the entire roast.
- Roast for 30 minutes to sear the meat. Reduce temperature to 150°C (300°F) and cook for another 2 hours for rare doneness.
- Wrap the roast in aluminum foil and let sit for 10 minutes prior to carving.
- Serve with bordelaise sauce.
Nutrition Facts : Calories 707.3, Fat 60.5, SaturatedFat 25.2, Cholesterol 133.8, Sodium 176.4, Carbohydrate 9.6, Fiber 0.6, Sugar 7.8, Protein 29.6
BORDELAISE SAUCE WITH MUSHROOMS
This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison
Provided by Lavender Lynn
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a skillet over medium heat.
- Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.
- Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted.
- Cook and stir the mushrooms until they begin to soften, about 5 minutes.
- Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat.
- Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
- Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.
- Remove the bay leaf before serving.
PRIME RIB WITH MARSALA-MUSHROOM SAUCE
Enjoy prime rib any day with this recipe. Our Prime Rib with Marsala-Mushroom Sauce sounds like special-occasion fare, but it's surprisingly easy to make.
Provided by My Food and Family
Categories Recipes
Time 2h50m
Yield 15 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Place meat in shallow pan; sprinkle with 1/4 tsp. pepper and salt. Bake 2 to 2-1/2 hours or until internal temperature of meat reaches 145ºF. Let stand 10 min. (Temperature will rise to 160ºF).
- Meanwhile, melt butter in medium saucepan on medium heat. Add mushrooms; cook and stir 3 min. Stir in flour, mustard, herbs and remaining pepper. Gradually stir in broth and wine; cook and stir on medium heat 4 min. or until thickened.
- Serve meat with sauce.
Nutrition Facts : Calories 410, Fat 34 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 85 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 22 g
ROSEMARY-AND-PEPPER STANDING RIB ROAST WITH TWO-MUSHROOM PAN SAUCE
Steps:
- Place rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons crushed rosemary, salt, and pepper in small bowl. Stir in 1/2 cup oil. Rub mixture all over roast. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 45 minutes before roasting.
- Combine 2 cups boiling water and porcini; let soak until mushrooms soften, about 20 minutes. Strain soaking liquid through fine strainer set over measuring cup; reserve porcini. If needed, add enough water to soaking liquid to measure 1 cup. Coarsely chop porcini.
- Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. Add fresh mushrooms; sauté until browned, about 6 minutes. Add porcini and garlic; stir 1 minute. Remove from heat. Combine flour, remaining 2 tablespoons butter, and remaining 2 1/2 teaspoons crushed rosemary in small bowl; mash with fork to smooth paste. DO AHEAD Porcini soaking liquid, mushroom mixture, and flour-butter mixture can be made 1 day ahead. Cover separately; chill.
- Place rack in bottom third of oven and preheat to 350°F. Cook roast until instant-read thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium-rare, about 2 hours 30 minutes.
- Transfer roast to platter; cover loosely with foil and let rest 35 to 40 minutes. Skim any fat from top of pan juices (there will be a small amount of pan drippings); reserve juices in pan.
- Set roasting pan atop 2 burners over medium-high heat. Add reserved 1 cup porcini soaking liquid, broth, and wine; bring to boil, scraping up any browned bits. Add mushroom mixture, then butter-flour mixture; whisk constantly over medium-high heat until sauce thickens, about 2 minutes. Season sauce to taste with salt and pepper.
- Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.
BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE
Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
Provided by USA WEEKEND columnist Jean Carper
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Adjust oven rack to center position and heat oven to 250 degrees F.
- Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
- Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
- Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
- Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 6 g, Cholesterol 98.6 mg, Fat 17.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 6.1 g, Sodium 1151.2 mg, Sugar 0.3 g
SLOW-ROASTED PORK RIBS WITH MAPLE BBQ SAUCE RECIPE BY TASTY
Here's what you need: pork spare ribs, paprika, coriander, garlic powder, onion powder, brown sugar, cinnamon, chili flakes, olive oil, onion, garlic, ketchup, worcestershire sauce, balsamic vinegar, maple syrup, salt, water
Provided by Kyle Richmond
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat your oven to 300⁰. Combine the spices and brown sugar together, then rub all over the ribs. Wrap the ribs tightly in tin foil, then place on a baking sheet. Slowly roast the ribs for 2 - 2 ½ hours.
- While the ribs cook, make your maple bbq sauce. In a sauce pot, heat the olive oil over medium low heat. Add the onions and garlic and sweat for 8-10 minutes, or until softened and translucent. Add the ketchup, worcestershire, vinegar, syrup, salt, and water. Bring the sauce up to a gentle boil, then reduce to a low simmer for 35 minutes, or until the sauce has darkened and thickened.
- When the ribs are done, remove and unwrap the foil. To finish, grill the ribs on medium heat for 3-4 minutes per side, while brushing on the sauce to slightly caramelize. Serve with additional sauce on the side.
- Enjoy!
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