Steaks With Merlot Sauce Recipes

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FILET WITH A MERLOT SAUCE



Filet with a Merlot Sauce image

Filet Mignon with an excellent Merlot wine sauce.

Provided by CANMAD7

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

1 (750 milliliter) bottle Merlot wine
2 (14.5 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can beef broth
2 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon olive oil
6 (6 ounce) fillets beef tenderloin
freshly ground black pepper to taste
¼ cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon fresh thyme

Steps:

  • In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
  • In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
  • Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g

MERLOT-PEPPERCORN STEAK SAUCE



Merlot-Peppercorn Steak Sauce image

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

1 tablespoon butter
4 mushrooms, sliced
1 clove garlic, minced
2 tablespoons whole black peppercorns
¼ cup Merlot wine
1 tablespoon balsamic vinegar
3 tablespoons Worcestershire sauce
½ teaspoon minced fresh rosemary

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

NEW YORK STEAKS WITH BOURSIN AND MERLOT SAUCE



New York Steaks with Boursin and Merlot Sauce image

Provided by Jill Silverman Hough

Categories     Cheese     Sauté     Quick & Easy     Steak     Red Wine     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons olive oil, divided
6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick)
1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges
1 1/2 cups Merlot or other fruity red wine
1/4 cup ( 1/2 stick) chilled butter, cut into small pieces
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives plus whole chives for garnish

Steps:

  • Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
  • Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

STEAKS WITH MERLOT SAUCE



Steaks with Merlot Sauce image

Elegant sauce for a special steak. Great for company or a romantic dinner for two. You can even make part of the sauce in advance. Great with bread for sopping and a nice salad. And wine, of course! Adapted from Bon Appetit.

Provided by Lizzie-Babette

Categories     Steak

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

1 (750 ml) bottle merlot (of drinking quality)
2 (14 1/2 ounce) cans low sodium chicken broth
1 (14 1/2 ounce) can beef broth
2 tablespoons butter, room temperature
1 tablespoon flour
1 tablespoon olive oil
4 thick-cut steaks (filet mignon, or whatever cut you prefer)
fresh ground black pepper
1/4 cup chopped shallot (or mix about 1 - 2 T minced garlic and a small chopped yellow onion)
1 tablespoon chopped garlic (additional)
1 teaspoon dried thyme or 2 teaspoons fresh thyme

Steps:

  • Boil wine along with chicken and beef broths in heavy large saucepan over high heat until it's reduced to 2 cups (~45min to 1 hour).
  • NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
  • Mix butter and flour in small bowl.
  • Heat 1 T olive oil in heavy large skillet over medium-high heat.
  • Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
  • Remove steaks to a plate and keep warm (we put it in our microwave to keep the heat from dissipating) To your skillet, add shallots, garlic and thyme and stir 30 seconds.
  • Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
  • Bring mixture to a boil and scrape up brown bits.
  • Whisk in butter mixture until the sauce is smooth.
  • Boil sauce until thick enough to coat spoon, about 2 minutes.
  • Drizzle sauce over steaks, and serve remainder in a gravy boat.

Nutrition Facts : Calories 305, Fat 11.5, SaturatedFat 4.5, Cholesterol 16.3, Sodium 908.2, Carbohydrate 11.2, Fiber 0.2, Sugar 1.4, Protein 7.6

FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS OVER TOASTED POLENTA



Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 12

Cooking spray
2 flank steaks, about 1 pound each
Salt
Freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices
1 tablespoon olive oil
2 cups frozen or jarred pearl onions
2 cups cremini mushrooms, sliced
1 teaspoon dried thyme
1 cup Merlot or dry red wine

Steps:

  • Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
  • While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.
  • While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
  • Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

STEAK WITH SHALLOT-MERLOT SAUCE



Steak with Shallot-Merlot Sauce image

Provided by Tony Nogales

Categories     Beef     Sauté     Valentine's Day     Low Carb     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Steak     Fall     Anniversary     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 2

Number Of Ingredients 6

1 12- to 14-ounce sirloin steak
1 tablespoon vegetable oil
1 1/2 tablespoons finely chopped shallots
6 tablespoons Merlot
3/4 cup beef stock or canned broth
3 tablespoons unsalted butter

Steps:

  • Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.
  • Add shallots to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.
  • Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.

FILET MIGNON STEAKS WITH MERLOT SAUCE AND WILD MUSHROOMS



Filet Mignon Steaks With Merlot Sauce and Wild Mushrooms image

Make and share this Filet Mignon Steaks With Merlot Sauce and Wild Mushrooms recipe from Food.com.

Provided by Mimi Bobeck

Categories     Steak

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons light olive oil
2 garlic cloves, minced
1 onion, diced
1 small carrot, sliced
1 stalk celery, sliced
1 tablespoon tomato paste
2 cups good-quality merlot
3 bay leaves
1 pinch dried thyme
1/2 teaspoon black peppercorns
3 cups veal stock
4 filet mignon steaks, 7 to 8 oz. each
salt
fresh ground black pepper
3 tablespoons light olive oil
2 tablespoons minced shallots
1 lb wild mushrooms, such as chanterelles, morels or 1 lb porcini mushroom
2 tablespoons butter
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • To prepare the sauce, heat the oil in a saucepan.
  • Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
  • Stir in the tomato paste and cook for about 2 minutes.
  • Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
  • Bring the sauce to a boil over medium-high heat and reduce by half.
  • Add the stock and return to a boil.
  • Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
  • Strain through a fine-mesh sieve into a clean saucepan and keep warm.
  • Season the steaks on both sides with salt and pepper.
  • Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
  • Remove the steaks from the pan and keep warm.
  • Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
  • Add the Merlot sauce and bring to a simmer.
  • Reduce the liquid by half and stir in the butter until thoroughly incorporated.
  • Add the parsley just before serving.
  • Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
  • Serve immediately.
  • Serve with Garlic Mashed Potatoes.

Nutrition Facts : Calories 381.5, Fat 26.5, SaturatedFat 6.5, Cholesterol 15.3, Sodium 102.2, Carbohydrate 13.2, Fiber 2.3, Sugar 5, Protein 4.5

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