CABERNET VINEGAR RECIPES

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CABERNET AND FRESH HERB VINAIGRETTE RECIPE - KEVIN MAGUIRE ...



Cabernet and Fresh Herb Vinaigrette Recipe - Kevin Maguire ... image

Use this vinaigrette to dress potato salad, tomato salad, roasted chicken breast and roasted vegetable salad, and as a sauce for roasted sea bass. Terrific Green Salads

Provided by Kevin Maguire

Yield MAKES ABOUT 1 1/4 CUPS

Number Of Ingredients 8

¼ cup plus 2 tablespoons Cabernet Sauvignon
¼ cup rice vinegar
? cup olive oil
1 teaspoon sugar
2 tablespoons finely chopped basil
1 teaspoon finely chopped thyme
1 teaspoon finely chopped oregano
Salt and freshly ground pepper

Steps:

  • In a bowl, whisk the Cabernet, vinegar and oil. Add the sugar, basil, thyme and oregano. Season with salt and pepper.

FILET MIGNON WITH CABERNET SAUCE RECIPE | MYRECIPES



Filet Mignon with Cabernet Sauce Recipe | MyRecipes image

Just a touch of soy sauce adds depth and balances the wine reduction sauce in this recipe. Butter renders a supple finish to the filet mignon. Use a fresh parsley sprig to garnish, if you like.

Provided by Elizabeth Karmel

Total Time 36 minutes

Prep Time 36 minutes

Yield 4 servings (serving size: 1 steak and about 2 tablespoons sauce)

Number Of Ingredients 10

Cooking spray
4 (4-ounce) filet mignon steaks
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
¼ cup minced shallots
1 tablespoon red wine vinegar
2 teaspoons low-sodium soy sauce
1 cup cabernet sauvignon
1 cup fat-free, less-sodium beef broth
2 teaspoons butter

Steps:

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Add shallots to pan; sauté 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine, and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.

Nutrition Facts : Calories 358 calories, CarbohydrateContent 3.6 g, CholesterolContent 80 mg, FatContent 22.5 g, FiberContent 0.2 g, ProteinContent 23.2 g, SaturatedFatContent 9.5 g, SodiumContent 565 mg

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FILET MIGNON WITH CABERNET SAUCE RECIPE | MYRECIPES
Just a touch of soy sauce adds depth and balances the wine reduction sauce in this recipe. Butter renders a supple finish to the filet mignon. Use a fresh parsley sprig to garnish, if you like.
From myrecipes.com
Reviews 4.5
Total Time 36 minutes
Calories 358 calories per serving
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Add shallots to pan; sauté 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine, and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.
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