Rib Steak With Marrow And Red Wine Sauce Recipes

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RIB STEAK WITH MARROW AND RED-WINE SAUCE



Rib Steak With Marrow and Red-Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/4 pound marrow from beef bones
2 rib steaks, about 1 1/2 pounds total
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon corn, peanut or vegetable oil
5 tablespoons butter
3 tablespoons finely chopped shallots
1 1/2 cups dry red wine
1 tablespoon red-wine vinegar
1/4 teaspoon sugar
1/2 cup fresh or canned beef broth

Steps:

  • Cut the marrow crosswise into slices half an inch thick. Put the pieces in a bowl and add cold water to cover. Set aside for 10 minutes or longer.
  • Sprinkle the meat on both sides with salt and pepper.
  • Heat the oil in a heavy skillet large enough to hold both steaks. Add the steaks and cook about 10 minutes or until thoroughly browned and seared on one side. Turn and continue cooking until thoroughly browned and seared, about 5 minutes. Cook about 5 minutes longer, turning the meat occasionally.
  • Transfer the steaks to a warm platter and pour off all fat from the skillet.
  • Add 1 tablespoon of butter to the skillet and when it melts, add the shallots, wine, vinegar and sugar.
  • Cook over relatively high heat until the liquid is almost completely reduced, about 12 minutes.
  • Add the broth and any juices that may have accumulated around the steaks. Cook about 3 minutes and swirl in the remaining 4 tablespoons of butter.
  • Meanwhile, drain the pieces of marrow and put them in a saucepan.
  • Add cold water to cover and salt to taste. Bring to a simmer but do not boil. Cook as briefly as possible, only until the marrow is barely heated. If the marrow cooks longer it will turn into liquid fat. Using a slotted spoon, transfer the marrow pieces to the sauce. Slice the steaks and serve with the marrow sauce on the side.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 51 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 24 grams, Sodium 807 milligrams, Sugar 1 gram, TransFat 3 grams

RIB EYE STEAK WITH ROASTED GRAPE-RED WINE SAUCE AND CREAMY PARSNIPS AND POTATOES



Rib Eye Steak with Roasted Grape-Red Wine Sauce and Creamy Parsnips and Potatoes image

Provided by Mary Beth Albright

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

2 cups red seedless grapes, halved
4 tablespoons olive oil, divided
Salt and freshly ground black pepper
2 rib eye steaks
1 pound potatoes, peeled and diced
2 bay leaves, divided
5 sprigs fresh thyme, divided
2 cloves garlic, crushed, divided
1 cup heavy cream
2 cups dry red wine
1 cup chicken stock
1 carrot, diced small
1 onion, diced small
1 celery stalk, diced small
1 beef bone

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the grapes on a sheet pan and coat with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoons pepper. Roast until the grapes turn light brown and begin to shrivel, about 45 minutes.
  • In the meantime, sprinkle the steaks with salt and pepper and let sit for 15 minutes at room temperature.
  • Heat a pot of water over high heat. Once the water is boiling, add the potatoes, parsnips, bay leaf, 2 sprigs thyme, 1 clove garlic and salt generously. Cook until the vegetables are fork tender, and then strain. Discard the herbs and press the potatoes, parsnips and garlic through a ricer into a saucepan. Gently stir in the cream and season with salt and pepper. Hold warm over low heat.
  • For the steaks, heat a skillet until very hot, add the remaining 2 tablespoons olive oil and place the steaks in the skillet. Cook about 4 minutes per side for medium-rare. Remove the steaks from the skillet to a plate and tent with foil. Add the red wine to the skillet to deglaze and scrape up any brown bits from the bottom. Add the chicken stock, remaining 1 clove garlic, carrots, onions, celery, the remaining 3 sprigs thyme, the remaining 1 bay leaf and the beef bone. Cook on high heat until the sauce reduces to a syrupy consistency, about 10 minutes. Strain the sauce and add the roasted grapes. Slice the steak off the bone and add the steak juices to the sauce.
  • To serve, place a spoonful of the parsnips and potatoes on a plate, top with a few pieces of the steak and drizzle with the sauce.

PRIME RIB WITH RED WINE-THYME BUTTER SAUCE



Prime Rib with Red Wine-Thyme Butter Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 5h50m

Yield 8 to 10 servings

Number Of Ingredients 14

2 sticks unsalted butter, at room temperature
1/4 cup fresh thyme leaves
Kosher salt and freshly ground black pepper
One 12- to 14-pound prime rib, trimmed of some excess fat
11 large cloves garlic, 8 whole and 3 chopped
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 shallots, chopped
1 bottle Cabernet Sauvignon
Few splashes Cabernet Sauvignon vinegar
4 cups homemade roasted chicken stock, warmed
12 whole black peppercorns
Chopped fresh parsley, for garnish

Steps:

  • For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
  • For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
  • Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
  • Preheat the oven to 450 degrees F.
  • Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
  • Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.

RIB-EYE STEAK WITH RED WINE & PASTRAMI SAUCE



Rib-eye steak with red wine & pastrami sauce image

Steak and chips is an unbeatable main course. Try this juicy rib-eye for two with our tangy gherkin ketchup and red wine and pastrami sauce

Provided by Tom Kerridge

Categories     Main course

Time 50m

Number Of Ingredients 13

2 rib-eye steaks (about 250g each)
2 tbsp vegetable oil
80g butter
2 garlic cloves
2 thyme sprigs
½ lemon , juiced
1 shallot , finely chopped
100ml red wine
200ml fresh beef stock
50g pastrami , finely chopped
1 green chilli , deseeded and chopped
1 tbsp chopped parsley
chips (use ready-made or see 'Goes well with' for recipe) and gherkin ketchup, to serve

Steps:

  • Season the steaks with salt. Heat the oil in a frying pan large enough to fit both steaks, then add half the butter and once melted and foaming, add the garlic and thyme. Carefully put the steak in the pan and cook for 3 mins for rare, 4 mins for medium and 6 mins for well done, flip the steak and repeat. Once cooked, add a squeeze of lemon juice to the pan and spoon the lemony butter over the steak. Transfer the steaks to a warm plate and cover.
  • Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Place the pan back on the heat, add half the remaining butter, and once melted, add the shallot and fry for 30 seconds, then add the wine and reduce to a glaze. Pour in the stock and bring up to the boil, then add the pastrami and chilli and warm through. Finally, stir in the parsley. Put the steaks on plates and spoon over the sauce, with the ketchup (see recipe below) and chips on the side.

Nutrition Facts : Calories 851 calories, Fat 62 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 60 grams protein, Sodium 1.8 milligram of sodium

HERBED PRIME RIB ROAST WITH RED WINE SAUCE



Herbed Prime Rib Roast with Red Wine Sauce image

Marinating and cooking in an oven bag keeps this special occasion main dish moist and flavorful.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 8h20m

Yield 12

Number Of Ingredients 14

1 Reynolds® Oven Bag
1 cup dry red wine
½ cup chopped shallot
¼ cup olive oil
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dried rosemary, crushed
½ teaspoon dried sage, crushed
½ teaspoon dried thyme, crushed
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) beef rib roast
2 tablespoons butter

Steps:

  • Place Reynolds® Oven Bag in roasting pan at least 2 inches deep.
  • Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package).
  • Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
  • Preheat oven to 325 degrees F.
  • Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan.
  • Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
  • Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.
  • Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.

Nutrition Facts : Calories 315.2 calories, Carbohydrate 3.2 g, Cholesterol 60.1 mg, Fat 25 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 9.3 g, Sodium 168 mg, Sugar 0.5 g

PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

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.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

BEEF TENDERLOIN WITH RED-WINE AND MARROW SAUCE



Beef Tenderloin with Red-Wine and Marrow Sauce image

_Filet de Boeuf à la Bordelaise_ Active time: 3 hr Start to finish: 25 hr (includes making stock and soaking marrow)

Yield Makes 8 servings

Number Of Ingredients 21

3 lb (3- to 4-inch-long) beef marrowbones (about 6 bones), both ends of marrow exposed
2 cups dry red wine (preferably Bordeaux)
1/3 cup finely chopped shallot
1/2 cup chopped mushrooms
1 small carrot, finely chopped
2 large sprigs fresh thyme
1 bay leaf (not California)
10 black peppercorns, cracked
2 cupsVeal stock
4 teaspoons arrowroot
1 tablespoon Madeira
1/4 teaspoon salt
1 (2 3/4- to 3-lb) trimmed and tied beef tenderloin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup beef broth
1 cup water
1/2 teaspoon salt
Garnish: watercress sprigs

Steps:

  • Rinse marrowbones and soak in warm water to cover 10 minutes. Press on 1 bone with your thumb at end of bone with smaller opening, pushing marrow out other end. Discard bone and repeat with remaining bones. Cut marrow crosswise into 1/8-inch-thick rounds. Cover marrow with cold water in a bowl and chill, changing water twice, 24 hours.
  • Boil wine, shallot, mushrooms, carrot, thyme, bay leaf, and peppercorns in a 3-quart heavy saucepan until reduced to about 1/2 cup, about 15 minutes. Add veal stock and return to a boil. Pour through a fine sieve into a 2-quart heavy saucepan, pressing on and discarding solids. Return sauce to a boil. Stir together arrowroot and Madeira and whisk into sauce. Simmer, whisking occasionally, until slightly thickened, about 2 minutes, then stir in salt and season with pepper.
  • Preheat oven to 350°F.
  • Pat beef dry and sprinkle with salt and pepper. Heat oil and butter in a small flameproof roasting pan over moderately high heat until foam subsides, then brown beef well on all sides, about 10 minutes. Put roasting pan with beef in middle of oven and roast until an instant-read thermometer inserted diagonally 2 inches into center registers 130°F for medium-rare, about 30 minutes. Transfer to a cutting board and let stand 10 minutes, then cut into 1/2-inch-thick slices.
  • Bring broth, water, and salt to a simmer in a small saucepan. Drain marrow and transfer with a slotted spoon to saucepan. Poach at a bare simmer 8 minutes.
  • Bring sauce to a simmer and add marrow using slotted spoon.
  • Pour some sauce over sliced beef and serve remainder on side. If desired, arrange marrow rounds between beef slices with slotted spoon.

RIB-EYE STEAKS IN RED-WINE SAUCE



Rib-Eye Steaks in Red-Wine Sauce image

Provided by Lillian Chou

Categories     Sauté     Quick & Easy     Dinner     Steak     Red Wine     Fall     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 8

4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
2 tablespoons vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped flat-leaf parsley

Steps:

  • Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
  • Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
  • Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

RIB STEAKS WITH RED WINE SAUCE AND MARROW / ENTRECOTE A' LA BORDELAISE



Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise image

Number Of Ingredients 13

FOR THE STEAKS:
4 beef shell steaks (rib eyes 8 to 10 ounces each)
2 tablespoons olive oil
salt, coarse (kosher or sea) and cracked black pepper, to taste
FOR THE BORDELAISE SAUCE:
3 tablespoons butter, unsalted
1/2 cup shallot, minced
8 ounces mushrooms, fresh, wiped clean and thinly sliced
2 cups dry red wine
1 cup beef stock base, homemade or low-sodium canned beef broth
1 teaspoon cornstarch dissolved in 1 tablespoon red win (optional)
salt, coarse (kosher or sea), to taste
black pepper, freshly ground, to taste

Steps:

  • 1. Rub the steaks on both sides with the oil and season with salt and pepper. Let them come to room temperature while you make the sauce.2. Melt the butter in a heavy medium-size saucepan. Add the shallots and sauté over medium heat, stirring, until softened and translucent but not brown, about 3 minutes. Add the mushrooms and cook until lightly browned and most of the liquid has evaporated, 3 to 5 minutes. Add the wine and bring to a boil over medium-high heat, then reduce the heat slightly and simmer the wine briskly until reduced by half, about 5 minutes. Add the stock and simmer briskly until the mixture is reduced by half again, 5 minutes more. If you start with very good stock, the mixture may be thick enough to serve as a sauce without the cornstarch. If not, stir the cornstarch-wine mixture into the sauce and bring to a boil the sauce should thicken slightly. Whisk in salt and pepper as necessary the sauce should be highly seasoned. Remove from the heat and set aside while you poach the marrow.3. Pour water to a depth of 1 inch into a shallow pan. Heat to a simmer, add the marrow, and poach until waxy and white, with no remaining red, turning with a skimmer, 15 to 30 seconds. Do not overcook, or the marrow will melt. Transfer the marrow to paper towels to drain then cut it into thin crosswise slices (see Note).4. Preheat the grill to high.5. When ready to cook, oil the grill grate. Place the steaks on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium-rare, rotating the steaks 45 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks use tongs when moving or turning the steak. While the steak cooks, reheat the sauce, tasting it for seasoning. Transfer the steaks to a platter and let stand for 2 to 3 minutes. Spoon the sauce over the steaks and top with slices of marrow and a sprinkling of parsley. Serve immediately.Serves 4Note: The recipe can be prepared several hours ahead to this point.

Nutrition Facts : Nutritional Facts Serves

STRIP STEAK WITH RED WINE CREAM SAUCE



Strip Steak with Red Wine Cream Sauce image

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

1 tablespoon vegetable oil
2 red onions, sliced
1 (8 ounce) package button mushrooms, sliced
1 tablespoon vegetable oil
6 New York strip steaks
salt and ground black pepper to taste
1 cup red Zinfandel wine
1 cup beef broth
2 tablespoons Dijon mustard
1 cup heavy whipping cream

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

RED WINE MARINATED RIBEYE STEAK



Red Wine Marinated Ribeye Steak image

I made this marinade to get rid of a partial bottle of wine and some fresh herbs that needed using. It turned out to be the best steak I've ever made. Cooking time is marinating time.

Provided by under12parsecs

Categories     Steak

Time 8h5m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup red wine (cabernet sauvignon)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
3 garlic cloves, minced
2 rib eye steaks (we used THICK cut, like 2 inches!)

Steps:

  • Whisk together all ingredients but the steak. Pour into a large ziplock bag. Add steaks and smoosh them around to coat. Allow the steak to marinate in the fridge for several hours. Mine went about 8, but I think you could do overnight.
  • Allow steak to come back to room temperature so the meat cooks evenly. Grill on a charcoal grill to your desired doneness.

ITALIAN RIB EYE STEAKS WITH RED WINE SAUCE



Italian Rib Eye Steaks With Red Wine Sauce image

This is a lovely recipe for Ribeyes. I was sent this recipe by a friend. It has such a nice flavor and it always seems to please my husband...who is a steak man.

Provided by Expat in Holland

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 (6 ounce) rib eye steaks
2 tablespoons olive oil
5 tablespoons butter, cut into pieces
2 shallots, sliced
2 garlic cloves, minced
1 teaspoon oregano
3 tablespoons tomato paste
2 cups dry red wine

Steps:

  • In a skillet melt 2 tbsp of butter. Add shallot and sauté about 3 minutes.
  • Add garlic and oregano to skillet and sauté mixture for about 1 minute.
  • Add tomato paste and cook mixture for about 2minutes.
  • Slowly add wine, whisking well to combine into a sauce. Reduce heat to medium low, and simmer sauce about 10 minutes until mixture is reduced by half.
  • Strain sauce to remove solids and place liquid back in pan.
  • Add remaining butter tbsp at a time and whisk to combine. Add salt and pepper to taste.
  • Meanwhile heat grill. Add steaks and cook about 5 minutes per side, for medium rare.
  • Remove steaks when done, to individual plates. Let set for 5 minutes.
  • Drizzle sauce on top of each steak.
  • Serve.

Nutrition Facts : Calories 772.5, Fat 58.8, SaturatedFat 25.4, Cholesterol 153.8, Sodium 298.9, Carbohydrate 7.6, Fiber 0.6, Sugar 2.2, Protein 30.9

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From reviewjournal.com


RIB STEAK WITH MARROW AND RED-WINE SAUCE - DINING AND COOKING
Ingredients ¼ pound marrow from beef bones 2 rib steaks, about 1 1/2 pounds total Salt to taste, if desired Freshly ground pepper to taste 1 tablespoon corn, peanut or vegetable oil 5 tablespoons butter 3 tablespoons finely chopped shallots 1 ½ cups dry red wine 1 tablespoon red-wine vinegar ¼ teaspoon sugar ½ cup fresh or canned beef broth Nutritional Information …
From diningandcooking.com


RECIPE: FRENCH RIB STEAK WITH MARROW AND RED WINE SAU
French Rib Steak with Marrow and Red Wine Sau Yield: 4 Servings Categories: Beef, Sauces, French 1/4 lb Marrow from beef bones 2 Rib steaks, about 1 1/2 lbs Salt to taste Fresh ground pepper 1 tb Corn,peanut or vegetable Oil 5 tb Butter 3 tb Finely chopped shallots 1 1/2 c Dry red wine 1 tb Red wine vinegar 1/4 ts Sugar 1/2 c Fresh or canned beef broth Cut the marrow …
From mealsteps.com


STEAKS IN RED WINE SAUCE RECIPES
A quick and special way to enjoy the ultimate steak - Brian Glover's red wine sauce adds a rich touch. Recipe From bbcgoodfood.com. Provided by Good Food team. Categories Dinner, Supper. Time 25m. Yield Easily halved. Number Of Ingredients 7
From dewbay.tibet.org


STEAK NIGHT PART 1 – BONE MARROW RIB EYE - ONE MAN'S MEAT
Use plenty of seasoning. Heat a cast iron pan (skillet) to very hot. rub the meat with a little oil on one side. Place the steaks oiled side down on the pan. Don’t touch it for 4 minutes. Use this time to chop the bone marrow into small pieces. It has the consistency of …
From conorbofin.com


BEST SMOKED PRIME RIB WITH RED WINE STEAK SAUCE RECIPES | GRILL
2016-05-17 Remove the prime rib from the refrigerator 30 minutes before cooking and let sit at room temperature. Sprinkle well with salt and put the prime rib, fat-side up, on the grill grate. Maintaining a temperature of about 250ºF (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see manufacturer’s instructions), cook until an …
From foodnetwork.ca


GRILLED RIBEYE STEAK & RED WINE MOREL MUSHROOM RECIPE
Add the olive oil. Saute the fresh morel mushrooms, shallots, diced rosemary and fresh thyme leaves until the morel mushrooms soften, about 4-5 minutes. Add the red wine, increasing the heat to high. Bring the red wine to a boil. Let the wine reduce by …
From prairiefarmland.com


RIB STEAK WITH MARROW AND RED-WINE SAUCE RECIPE - NYT COOKING
¼ pound marrow from beef bones 2 rib steaks, about 1 1/2 pounds total Salt to taste, if desired Freshly ground pepper to taste 1 tablespoon corn, peanut or vegetable oil 5 tablespoons butter 3 tablespoons finely chopped shallots 1 ½ cups dry red wine 1 tablespoon red-wine vinegar ¼ teaspoon sugar ½ cup fresh or canned beef broth
From linkingin.co


PRIME RIB STEAK WITH PARTRIDGEBERRY PEPPER RED WINE SAUCE
Sep 9, 2014 - Prime Rib Steak with Partridgeberry Pepper Red Wine Sauce. Sep 9, 2014 - Prime Rib Steak with Partridgeberry Pepper Red Wine Sauce . Sep 9, 2014 - Prime Rib Steak with Partridgeberry Pepper Red Wine Sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.ca


ASTRAY RECIPES: FRENCH RIB STEAK WITH MARROW & RED WINE SAU
Cut the marrow crosswise into slices,½" thick.Put the pieces in a bowl and add cold water to cover.Set aside for 10 minutes or longer Sprinkle the meat on both sides with salt and pepper.Heat the oil in a heavy skillet large enough to hold both steaks.Add the steaks and cook about 10 minutes or until thoroughly browned and scared on one side.Turn and continue …
From astray.com


ROAST RIB EYE & BONE MARROW WITH RED WINE SAUCE - MICHAEL …
2015-07-19 Remove from the pan and place onto a roasting tray together with the marrow bones and roast in the oven for about 20 minutes for medium rare, or slightly longer for medium. Remove from oven and allow to rest for 10 minutes before slicing. Reheat the red wine sauce and serve with the steak and marrow bones.
From michaelolivier.co.za


RIBEYE STEAKS WITH RED WINE REDUCTION SAUCE - JESSICA GAVIN
2018-06-20 Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes. Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes. Remove rosemary and thyme, discard. Turn off heat and whisk in 1 tablespoon of butter.
From jessicagavin.com


BEEF PRIME RIB ROAST RECIPE WITH RED WINE MARINADE
2022-03-15 Refrigerate the marinating roast for 2 to 4 hours. Alternatively, let the roast stand at room temperature for up to 1 hour in the marinade. Heat the oven to 400 F. Remove the roast from the marinade and place it on a rack in a large shallow pan. Sprinkle the roast lightly with freshly ground black pepper and salt.
From thespruceeats.com


STEAK WITH MARROW BONE SAUCE - JAN BRAAI
Braai the marrow bones with the flesh side down for 3 – 4 minutes. Turn the marrow bones around and braai with the flesh side upwards. Season with salt and pepper and braai until the marrow starts to bubble and cook. Remove from the braai and scrape braaied marrow from the bones into your pan. Heat your pan and fry onion&garlic until soft ...
From braai.com


GRILLED STEAK WITH RED WINE SAUCE - CALL ME PMC
2021-03-31 Either will elevate your steak. For the sauce, cook onion in one tablespoon of butter over medium heat for 1 to 2 minutes or until tender. Add wine and broth to onions and bring to a boil over medium-high heat. Cook for 10 to 12 minutes or …
From callmepmc.com


THE BEST RIB EYE STEAK – DELICIOUS RED WINE (REDUCTION) BUTTER …
2017-02-14 Next, pour in red wine (2 cups) and beef stock (2 cup) Then add bay leaf (2 leaves) and star anise (1 qty) Turn to high heat and allow the sauce to reduce down for 15 mins. Turn off heat, add butter (20g) and stir until melted. Strain sauce into a bowl and use a spoon to push out any remaining liquid.
From ilovemytongue.com


SEARED RIBEYE STEAK WITH RED WINE PAN GRAVY - SWEET PEA'S KITCHEN
First Step: For the perfect seared ribeye steak, warm butter and oil in a cast-iron skillet. Second Step: Season steak with salt and pepper. Third Step: Place ribeye into the hot pan and cook for approximately 6 to 8 minutes on each side, not moving the steak between turns. Use a meat thermometer to check internal temperature for doneness.
From sweetpeaskitchen.com


RIB OF BEEF WITH RED WINE SAUCE RECIPE - RAYMOND BLANC OBE
Cooking Method. Step 1. For the beef: Preheat the oven to 170°C. Scatter the chopped carrot and onion over the bottom of the roasting tray with any beef trimmings. Season the beef with salt and pepper. Rub this in well. Place the beef on top of the vegetables and cook in the preheated oven for 30 minutes. Pour in 600ml of the water and ...
From raymondblanc.com


RED WINE REDUCTION SAUCE FOR STEAK - BEST BEEF RECIPES
2022-05-17 Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat. Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes. Remove the thyme from the sauce and turn the heat to low. Whisk in 2 Tablespoons butter and let the sauce simmer.
From bestbeefrecipes.com


RIBEYE STEAK WITH RED WINE SAUCE | FRENCH BISTRO RECIPES
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A The red wine sauce I am making today is not a …
From youtube.com


GRILLED RIB-EYE STEAK WITH RED WINE SHALLOTS RECIPE - BBC FOOD
Preheat the oven to 190C/170C Fan/Gas 5. To make the steaks, heat the oil in a large griddle pan and when the pan is very hot, add the steaks. Cook until starting to …
From bbc.co.uk


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