Add red wine and scrape the bits on the bottom of the pan. Fry a steak … Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. A red wine reduction sauce is made with wine, butter, onion, garlic, celery, carrots, and herbs. Reduce wine by half, remove from heat and finish sauce with butter. Red Wine Reduction For Steak. Its a relatively quick cooking steak with generous amounts of marbling, which provides a robust flavor. I love your wine pairing, I will have to try that brand. It was wonderful. Grill these Vampire Steaks up for Halloween or any night you want a delicious flank steak dinner. A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. My local butcher had beautiful 2″ thick ribeye steaks available, and while we don’t always eat red meat at our house, I declared this day a special occasion. Thank you for your feedback! Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes. The sauce is further reduced with fresh rosemary, thyme, balsamic vinegar, and some beef stock until a thickened. Drizzle 1 tablespoon of balsamic vinegar on each steak. Exactly the way it is. Just a small amount of acid from the vinegar brightens and heightens the flavors of the wine. Towards the end of cooking, melted butter is used to baste the steaks briefly. You really need to try this – it won’t disappoint! Red Wine Reduction Recipe | MyRecipes You can turn this into a pan sauce for steak by removing the cooked steak from the pan, adding the stock to the pan and scraping to loosen browned … Carefully flip the steaks over and sear about 1 ½ to 2 minutes. Absolutely delicious. Allow to cook for several minutes or until liquid is reduced by at least half. Pour red wine reduction over steaks while cooking. Sear the first side until a deep brown crust is formed, about 2 minutes. Fire up the oven and stove, and let’s get sizzling! Turn off heat and whisk in 1 tablespoon of butter. Delicious! This will take about 10 minutes. Ribeye steak is a thick, juicy, and tender cut of beef from the front part of the loin of the rib primal section. I also roasted some brussels and I dipped a few in that sauce and oh my!!! I did try preparing the Rib-eye steak with Red Wine Sauce but was very disappointed the way the sauce turned out. The first change would be to use a lighter red wine. OMG…I make a killer prime rib; but this blows that out of the water!!! A red wine reduction sounds impressive, but it isn't as difficult as you might think. It’s only lightly thickened with butter, so perhaps whisking in a little more cold butter next time when making the sauce? Please read my disclosure policy. Remove the cast iron pan from the oven and transfer to the stovetop. The dish is more than worth it. Add the demi glace, stir and continue to cook until the sauce is thick enough to coat a spoon. I added a little brown sugar to help it caramelize and give the sauce a little extra sweetness that pairs really well with a nicely seasoned steak. Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove. It’s a relatively quick-cooking steak with generous amounts of marbling, which provides a robust flavor. Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan. This sauce is known as Marchand de Vin or red wine reduction sauce in some regions and is simply delicious with roasts and steaks. Thanks – never tried a reverse sear, was perfect for this cut of meat. This recipe is the perfect balance of savory, sweet, acid, and fat. First and foremost let’s stick with red for this, and a hearty red … Once melted, drizzle sauce over the steaks and serve. Add the beef stock and red wine vinegar, and bring to a boil, stirring occasionally. Maybe a little over 2″. Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Stumbled upon this recipe when I was looking to try and make my first ever red wine sauce for steaks. A simple and delicious red wine reduction sends the natural flavors of the steak over the top! My secret to cooking filet mignon in a red wine and balsamic reduction is the thickness of the sauce. A swirl of butter whisked in adds a little more richness to the red wine sauce right before serving. Adding brandy to … So happy to hear that you enjoyed the red wine sauce with your steaks. But after that it was smooth sailing. I made this dinner for my boyfriend and I. Also try potatoes au gratin or steak fries. 13.1 g Let them cook for 8-10 minutes. Try cutting a steak with your knife to check the inside. There are tons of flavors created in the pan while searing steak. After 25 minutes my steak was at 65˚. I thought the sauce was too thin. The steak melted in my mouth. This post may contain affiliate links. Hi, I'm Jessica Gavin, a certified culinary scientist and author. I love that you thickened the sauce further with a cornstarch slurry, great thinking! Place a large 12-inch cast iron skillet in the oven to warm. At the end, add 1 tablespoon butter and stir into sauce. Happy to hear that you enjoyed the steak! Thickens nicely. Pour in wine and stir, scraping bottoms of the pan. The hallmark of ribeye steaks is the stunning marbling and strong beefy flavor. Simmer over medium heat until the mixture is reduced by about two-thirds. I originally got this recipe from a Martha Stewart cookbook, but added a few things. So if you love a good steak, try this recipe! Using tongs, lift steak and press edge of steak into pan, rolling until edges are browned and rendered. Sauté until shallot is tender, about 5 minutes. Sear steaks 1 or 2 minutes on each side on pan. Steak with red wine reduction is the perfect combination of sweet and savory. The directions say to cook 15-25 minutes. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef. A simple pan sauce brings the entire dish together with incredible flavor. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). This stuff is culinary gold - it's called fond, and it will incorporate into the sauce, bringing an amazing amount of flavor. You can turn this into a Add the vinegar, red wine, garlic, and brown sugar to a small saucepan. A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots. Pour red wine into sauce pan over high heat. Place steak flat in pan, and reduce heat to medium. What makes Terra d’Oro 2015 Zinfandel selection interesting is the science behind the winemaking process. All opinions are my own. It is served with a red wine reduction. Be the first to review this recipe. Sauté onions, then add garlic and herbs. Adjust oven rack to the center position and preheat to 275ºF (135ºC). Tasted great, and at the end I pulled some of the red wine sauce to the side and added cornstarch to make it into a gravy because I had mashed potatoes for the side, the red wine gravy tasted great as well! Don’t let it go to waste! Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks. Sprinkle the salt, pepper, and sugar on both side of steaks. Strain out and discard the vegetables from the sauce. Add the crumbled blue … Thanks for your suggestion Kevin, great idea for thickening the sauce. :), Total Carbohydrate The half cup remainder of the reduction could have probably been cut in half again, had too much left over. Make a rich and buttery red wine reduction sauce for beef tenderloin roast or your favorite steak with this easy 5-ingredient recipe. 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