SHELL STEAKS WITH RED WINE BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool.
- Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed.
- Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm.
- Prepare an outdoor grill with a high fire.
- Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter.
STEAK WITH RED WINE-SHALLOT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
- Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
- Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.
PAN-SEARED STEAK WITH RED WINE SAUCE
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
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
STEAK WITH SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the steaks on both sides with salt and pepper.
- Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 22 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
STEAK WITH SHALLOT-RED WINE SAUCE
The sauce makes these steaks really special. Use rib-eyes or beef tenderloin for a really tender meal. From Good Housekeeping, January 2003.
Provided by lazyme
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
- Meanwhile, pat steaks dry with paper towels.
- Add margarine to skillet.
- Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
- Transfer steaks to cutting board; keep warm.
- To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
- Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
- To serve, thinly slice steaks and spoon wine sauce on top.
Nutrition Facts : Calories 538.8, Fat 39.7, SaturatedFat 16.1, Cholesterol 118.4, Sodium 397.4, Carbohydrate 2.4, Sugar 0.4, Protein 30
STEAKS WITH ROASTED GARLIC, SHALLOTS AND RED WINE SAUCE
I found this in the June 1995 Bon Appetit RSVP section from The Norton House Hotel in Edinburgh, Scotland.
Provided by lazyme
Categories Steak
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in heavy medium saucepan over medium-high heat.
- Boil until liquid is reduced by half, about 6 minutes.
- Add both stocks and boil until liquid is reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate).
- Preheat oven to 375.
- Place whole garlic cloves and shallots on 12-inch square of foil.
- Drizzle with 1 tablespoon oil.
- Season with salt and pepper.
- Bring 4 corners of foil together to form package; twist to seal.
- Place foil on baking sheet; roasts 30 minutes.
- Open foil and roast until garlic and shallots are tender and golden, about 30 minutes.
- Transfer garlic and shallots to platter.
- Tent with foil.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
- Season steaks with salt and pepper.
- Add to skillet and cook to desired doneness, about 4 minutes per side for rare.
- Transfer steaks to platter with garlic and shallots; tent with foil.
- Bring sauce to simmer.
- Remove from heat.
- Add butter 1 piece at a time, whisking just until melted.
- Strain sauce into medium bowl.
- Season to taste with salt and pepper.
- Drizzle over steaks, garlic and shallots and serve.
Nutrition Facts : Calories 801.3, Fat 59.4, SaturatedFat 24.6, Cholesterol 153.1, Sodium 458.6, Carbohydrate 20.7, Fiber 0.3, Sugar 1.4, Protein 35.2
PAN-SEARED STEAKS WITH SHALLOT SAUCE
Categories Beef Valentine's Day Low Carb Quick & Easy Father's Day Dinner Meat Steak Winter Anniversary Shallot Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.
STEAK SALAD WITH SHALLOTS AND RED WINE
Steps:
- Stir together salt, pepper, and cumin in a small bowl. Pat steaks dry and sprinkle spice mixture evenly on both sides, rubbing to adhere.
- Heat oil in a 10- to 12-inch heavy skillet over moderate heat until hot but not smoking, then cook steaks, turning over once, until thermometer inserted horizontally registers 115°F, about 12 minutes total.
- Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. (Beef will continue to cook as it stands.) Add shallots to skillet and cook over moderate heat, stirring frequently, until just softened, about 3 minutes. Stir in wine, vinegar, and brown sugar and cook 3 minutes. Add butter and cook, whisking constantly, until butter is incorporated and sauce is slightly thickened. Pour any meat juices accumulated on cutting board into sauce.
- Cut steaks into 1/4-inch slices and serve over escarole. Spoon shallots and sauce over steak.
STEAK & STICKY RED WINE SHALLOTS
People will think you've been cooking for hours with this rich and meaty dish, ready in under 30 minutes
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Simmer the shallots in a pan of water for 2-3 mins, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 mins on each side for medium or until done to your liking.
- Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few mins. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. Spoon the shallots over the steaks and serve withgreen beans and chips.
Nutrition Facts : Calories 524 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 1.87 milligram of sodium
SHELL STEAKS WITH SHALLOTS, PANCETTA, AND RED WINE
Number Of Ingredients 8
Steps:
- 1 Preheat the oven to 200°F. In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the pancetta. Cook until the pancetta is golden, about 5 minutes. Remove the pancetta with a slotted spoon and pour out the fat. 2 Pat the steaks dry. Melt the remaining tablespoon of the butter in the same skillet over medium heat. When the butter foam subsides, place the steaks in the skillet and cook until nicely browned, 4 to 5 minutes. Sprinkle with salt and pepper. Turn the meat over with tongs and cook 4 minutes on the other side for rare, or 5 to 6 minutes for medium rare. To check for doneness, make a small cut in the thickest part. Transfer the steaks to a heatproof plate and keep warm in the oven. 3 Add the shallots to the pan and cook, stirring, for 1 minute. Add the wine, broth, and balsamic vinegar. Bring to a simmer and cook until the liquid is thick and syrupy, about 3 minutes. 4 Stir the pancetta into the pan juices. Spoon the sauce over the steaks and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "shell steaks with shallots pancetta and red wine recipes"
PAN-SEARED STEAKS WITH RED WINE SAUCE RECIPE - TODAY
From today.com
PAN SEARED STEAK WITH RED WINE SAUCE + VIDEO
From theslowroasteditalian.com
EASY RED WINE AND SHALLOT PAN SAUCE FOR STEAKS - GIRL …
From girlcarnivore.com
RECIPE STEAKS WITH SHALLOT AND RED WINE SAUCE - LA …
From en.lacuisinedannie.com
STEAK WITH RED WINE & SHALLOTS – JULIENNE.RED
From julienne.red
PAN-SEARED STEAKS WITH RED WINE BUTTER SAUCE - MORE THAN …
From morethangourmet.com
EASY RED WINE AND SHALLOT PAN SAUCE FOR STEAKS - GIRL CARNIVORE
From girlcarnivore.com
STEAK WITH SHALLOT-RED WINE SAUCE - GOOD HOUSEKEEPING
From goodhousekeeping.com
PAN SEARED STEAK WITH A RED WINE AND SHALLOTS PAN SAUCE
From youtube.com
STEAK IN RED WINE SAUCE RECIPE - PICK UP AT YOUR LOCAL RALEY'S
From raleys.com
FLANK STEAK WITH SHALLOTS & RED WINE - CANADIAN LIVING
From canadianliving.com
THOMAS KELLER'S SKIRT STEAK WITH CARAMELIZED SHALLOTS AND RED …
From greatist.com
RIB EYE STEAK WITH RED WINE SHALLOT COMPOUND BUTTER
From aberdeenskitchen.com
SEARED STEAK WITH RED WINE SHALLOT SAUCE - BIGOVEN.COM
From bigoven.com
PAN-SEARED STEAKS WITH RED WINE PAN SAUCE RECIPE
From seriouseats.com
SHELL STEAKS WITH SHALLOTS, PANCETTA, AND RED WINE (BISTECCA AL VINO ...
From eatyourbooks.com
BEEF IN RED WINE WITH SHALLOTS - PINCH OF NOM
From pinchofnom.com
FLANK STEAKS WITH SHALLOT-RED WINE SAUCE RECIPE
From foodandwine.com
SHALLOTS BRAISED IN RED WINE - RECIPE - FINECOOKING
From finecooking.com
LAMB LEG STEAK WITH SHALLOTS & RED WINE SAUCE|GREEDY GOURMET
From greedygourmet.com
SHALLOT RED WINE SAUCE RECIPE - THE ORIGINAL DRY BAG STEAK
From drybagsteak.com
STEAK IN RED WINE SAUCE RECIPE (WITH SHALLOTS) - KITCHN
From thekitchn.com
SHELL STEAKS WITH RED WINE BUTTER – RECIPES NETWORK
From recipenet.org
PAN-SEARED STEAKS WITH SHALLOT SAUCE RECIPE - RECIPES.NET
From recipes.net
PAN SEARED STEAK WITH A RED WINE AND SHALLOTS PAN SAUCE (VIDEO)
From innichkachef.com
FLANK STEAK WITH RED WINE SHALLOT SAUCE | METRO
From metro.ca
BEST STEAK WITH SHALLOT AND WHITE WINE PAN SAUCE RECIPE - HOW …
From 177milkstreet.com
PASTA WITH PANCETTA, SHALLOTS AND SAGE RECIPE - FOOD & WINE …
From foodandwine.com
FILET STEAK WITH SHALLOTS AND RED WINE SAUCE | VISIT A WINERY
From visitawinery.org
SHELL STEAKS WITH RED WINE BUTTER - GLUTEN FREE RECIPES
From fooddiez.com
RED WINE SHALLOT SAUCE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love