MUSTARD PEPPER SALMON WITH RED WINE SAUCE
Steps:
- Boil or microwave the whole zucchini until just cooked through. Allow to cool enough to slice into thin strips. Set aside.
- Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side. Transfer to a baking dish and keep warm in a very low oven.
- Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the salmon over the zucchini and spoon over the red wine sauce.
SUNNY'S EASY RED WINE PEPPERCORN SAUCE
Provided by Sunny Anderson
Time 1h
Yield about 3/4 cup
Number Of Ingredients 7
Steps:
- Crush the peppercorns gently with a mortar and pestle (or place them in a plastic bag and pound them with a mallet).
- In a saucepan on medium heat, add the pepper, red wine, thyme, rosemary and shallot. Bring the liquid to a boil, then lower to the lowest simmer and simmer until reduced by half, 40 to 45 minutes.
- Strain out the solids and return the sauce to the pan over medium heat. Add the butter and whisk until melted. Season with salt. Serve warm.
PEPPERED DUCK BREAST WITH RED WINE SAUCE
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
- Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
MERLOT-PEPPERCORN STEAK SAUCE
This is a quick merlot and peppercorn sauce which cooks very quickly. It's very tasty poured over a top sirloin or a thick porterhouse steak!
Provided by METALLISCRUB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 5.9 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 149.1 mg, Sugar 2.2 g
PEPPERY RED WINE SAUCE
This savory sauce is especially tasty poured over steak and takes less than an hour to make from scratch!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- In 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook 1 minute, stirring frequently. Add wine; heat to boiling over high heat. Reduce heat to medium-high; cook until mixture coats back of metal spoon, 10 to 12 minutes.
- Stir in broth. Heat to boiling. Reduced heat to medium-high; cook until mixture coats back of metal spoon and is slightly reduced, 8 to 10 minutes longer, stirring constantly.
- With whisk, beat in remaining 4 tablespoons butter, 1 tablespoon at a time. Reduce heat to low. Beat in vinegar, mustard and pepper.
Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 11 g, ServingSize 1/4 Cup, Sodium 440 mg, Sugar 0 g, TransFat 1/2 g
WOOD-ROASTED RED PEPPER WINE SAUCE
Steps:
- Place the bell peppers in the embers of a wood-fired oven or over the direct heat of a grill. Roast until well blistered and charred all over. Place in a bowl, covered with plastic wrap, and let stand for 10 minutes. Remove the skin, seeds, and stem. Reserve any juice. Cut into chunks. Roast the onion, cut side down on the grill or skin side down in the embers, until slightly caramelized. Remove the skin and coarsely chop.
- Combine the peppers, reserved juice, onion, garlic, olive oil, wine, and herbs in a baking dish and place on the floor of the wood-fired oven or over indirect heat on the grill. Cook, uncovered, until liquid is slightly reduced, 10 to 15 minutes. Remove from the heat and let cool. Place in a blender or food processor and puree. Strain through a fine-mesh sieve, pushing down on the solids with the back of a large spoon. Season with the honey and salt and pepper to taste. Add the pepper flakes, if you like. Thin with a touch of warm water or vegetable stock if needed. Use warm, or store in portions in self-sealing plastic bags in the refrigerator for 1 week or in your freezer for up to 2 months.
RED WINE AND GARLIC SAUCE
Easy to make sauce which I love to serve with meatballs and mashed potatoes! The amount of garlic used should be tailored to your preference and I recommend that it is sliced to add some texture to the sauce along with the onion. Mashed potato or fresh bread is recommended to soak up all the sauce from your plate!
Provided by JOinspain
Categories Sauces
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a deep pan (suitable to include the sauce and whatever you plan to serve the sauce with), heat the olive oil.
- Finely chop the onion and add the garlic finely chopped, sliced, crushed or a combination and fry until onion is cooked.
- Add the wine and bring to the boil, letting it boil for 30-40 seconds.
- Add the water, stock cube and chives.
- Mix until the stock cube has dissolved then reduce the heat.
- Simmer over a medium low heat for 10-15 minutes so that the liquid reduces by a quarter (approx).
- Season with salt and pepper and reduce the heat further.
- Mix the cornflour with a little cold water and stir into the sauce to thicken it slightly.
- Once the sauce is made, add the meat or veggies that you plan to marinade in it and leave it in there for 5 minutes to absorb the flavour.
Nutrition Facts : Calories 101.6, Fat 2.4, SaturatedFat 0.3, Sodium 5.9, Carbohydrate 6.2, Fiber 0.5, Sugar 1.2, Protein 0.6
SAUTEED STRAWBERRIES WITH RED WINE PEPPER SAUCE
Steps:
- 1. Combine 1 cup wine, sugar and pepper in a heavy/medium sauce pan. 2. Scrape seeds out of vanilla bean, add seeds and bean to wine, Stir over medium heat until sugar dissolves 3. Add remaining wine with corn starch in a small bowl 4. Add corn starch mixture into boiling wine until it thickens 5. Remove vanilla bean pieces 6. Melt butter in large skillet over high heat 7. Add berries and sauté for 1 minute 8. Add sauce and pinch of pepper and bring back to a boil 9. Divide into bowls and serve with ice cream.
PEPPERY STEAKS WITH WINE SAUCE
Make and share this Peppery Steaks With Wine Sauce recipe from Food.com.
Provided by gailanng
Categories Meat
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season steaks with salt then spread steaks with mustard; press in cracked pepper.
- Cook steaks on high in skillet.
- Remove to platter; cover to keep warm.
- Discard fat from skillet; reduce heat to medium-high.
- Add shallots and thyme; cook 30 seconds, stirring constantlly.
- Add wine; cook 1 minute.
- Add broth; bring to boil and loosen brown bits.
- Stir in any juices collected on steak platter; cook 3 minutes or until sauce is reduced by half.
- Spoon sauce over steaks.
Nutrition Facts : Calories 135.4, Fat 7, SaturatedFat 1, Sodium 228.6, Carbohydrate 6.6, Fiber 0.7, Sugar 0.4, Protein 1.5
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