Steak with Sauce
Preheat oven to 375. In a 9" pie pan or alternative dish, toss the shallots with the olive oil. Season with salt and pepper and roast until deep brown and very tender. Stir occasionally, cook for about 30 minutes. Let cool and dice. In a large saucepan combine wine, port and beef broth. Bring to a boil on high heat and then reduce to a simmer.
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2. Add the red wine and turn the heat up to medium-high heat or high heat and bring the mixture to a boil. Boil the mixture until it reduces to ⅓ of its original volume, about 5-7 minutes, but keep an eye on it to avoid any burning. 3. After the wine reduces, add the beef stock, sprigs of thyme, and rosemary.
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directions. Preheat oven to 500°F. Combine the salt, pepper, and garlic powder in a zip closure bag. Very lightly oil the tenderloin with olive oil. Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat. Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
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Step 2. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes. Stir in.
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How to make a red wine reduction sauce. Add the wine, shallots, thyme, and bay leaf to a small saucepan. Bring it up to a boil over medium heat and cook until the liquid reduces by half. Next, add the broth. Bring the mixture to a boil again and continue cooking until the liquid reduces by half.
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Remove the saucepan from heat, and whisk in unsalted butter, fresh thyme, and fresh rosemary. Season the reduction sauce with salt and pepper to taste. Grill ribeye steaks for 4-5 minutes per side, or until desired doneness is achieved. Let steaks rest for 5 minutes. Serve steaks with a generous drizzle of Cabernet Franc reduction.
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Bring the wine to a boil and reduce it to half its original volume. Add the beef stock, rosemary, thyme, and roasted garlic cloves to the saucepan. Continue to simmer and reduce until the sauce is thickened and coats the back of a spoon, about 15-20 minutes. Remove the rosemary and thyme sprigs.
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Bring liquid to a rapid simmer over medium-high heat. 1 cup red wine, 2 Tablespoons balsamic vinegar, 2 sprigs fresh thyme, 1 cup beef stock. 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.
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2. Brush on the olive oil and place steaks onto a hot grill. Rotate 90 degrees after three minutes. 3. Repeat for the other side and then place on a large oven proof sauté pan. 4. Bake steaks in a 350 degree oven for about 20 minutes until an internal temperature of 120 degrees is reached. 5.
Red Wine Vinegar, Shallot, and Garlic Reduction Sauce for Steaks
Directions. Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes. Add wine into the saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. Stir in beef broth.
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Add red wine, beef stock, balsamic vinegar, and thyme. Raise the temperature to medium-high heat and bring the mixture to a rapid simmer. 1 cup red wine, 2 Tablespoons balsamic vinegar, 2 sprigs fresh thyme, 1 cup beef stock. The wine sauce will begin reducing and will thicken gradually in 3-5 minutes.
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Add red wine, balsamic vinegar, rosemary sprig, and thyme sprigs. Bring the mixture to a rapid simmer over high heat. Allow 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.
Easy Red Wine Reduction Sauce
Instructions. Coat a pan with your olive oil and add your quartered mushrooms, and cook over medium heat until the mushrooms start to cook through. Add your wine, bone broth, and spices, stir until the spices are evenly distributed, and then bring to a simmer. Simmer to reduce the sauce, for about 10 minutes.
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Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes. Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume.
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Add the ¼ cup of diced shallots (or onions) and ½ tablespoon of minced garlic and saute briefly for about 1 minute. Add ingredients. Pour in the 1 cup of red wine (use a wooden spoon or spatula to deglaze the pan if needed, scraping any browned bits on the bottom of the pan from cooking the steak).
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Heat the olive oil in a small saucepan or saucier over medium heat; add onions, and cook for 1 minute. Blend in flour and pepper. Cook, stirring, for 1 minute. Gradually stir in cabernet and beef stock. Let the mixture simmer briskly until reduced by about half, stirring occasionally. Add heavy cream and butter; continue simmering until reduced.
