RECIPE FOR RED WINE SAUCE RECIPES

Name: Roast Beef Tenderloin With Red Wine & Shallot Sauce
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 8-10 serving(s)
Ingredients: 4 lbs beef tenderloin, premium oven roast; 3 tablespoons black peppercorns, coarsely crushed; 1 teaspoon salt; 3 tablespoons olive oil; 4 tablespoons butter; 2 cups diced shallots; 1 teaspoon sugar; 3 garlic cloves, minced; 1 tablespoon minced fresh thyme; 3 1/4 cups beef stock; 1/2 cup dry red wine; 1/4 cup brandy; 1 bay leaf; 2 tablespoons cornstarch

BEEF TENDERLOIN RECIPE WITH RED WINE AND SHALLOT SAUCE ...

Beef Tenderloin Recipe with Red Wine and Shallot Sauce ... image

This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

4 lbs beef tenderloin, premium oven roast
3 tablespoons black peppercorns, coarsely crushed
1 teaspoon salt
3 tablespoons olive oil
4 tablespoons butter
2 cups diced shallots
1 teaspoon sugar
3 garlic cloves, minced
1 tablespoon minced fresh thyme
3 1/4 cups beef stock
1/2 cup dry red wine
1/4 cup brandy
1 bay leaf
2 tablespoons cornstarch

Steps:

Sprinkle beef with peppercorns & salt, pressing to adhere.
Heat oil in roasting pan, over medium-high heat; sear beef all over.
Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.

Nutrition Facts : Calories 744.3, FatContent 52.4, SaturatedFatContent 21.1, CholesterolContent 208, SodiumContent 824.1, CarbohydrateContent 12, FiberContent 0.9, SugarContent 0.7, ProteinContent 47.1

RED WINE CRANBERRY SAUCE WITH HONEY RECIPE - NYT COOKING

Red Wine Cranberry Sauce With Honey Recipe - NYT Cooking image

What does a chef in Napa Valley do to jazz up her cranberry sauce? Add wine, of course. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger for extra verve. It’s more tart than most cranberry sauce recipes, so if you like yours sweeter, feel free to add more sugar or a little more honey.

Provided by Melissa Clark

Total Time 40 minutes

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

2 (12-ounce) packages fresh cranberries (6 cups)
1 3/4 cups dark brown sugar
1 cup dry red wine
3 tablespoons honey
4 (1/4-inch-thick) slices fresh gingerroot, smashed
Pinch of kosher salt
1/2 teaspoon black pepper

Steps:

In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

Nutrition Facts : @context http//schema.org, Calories 139, UnsaturatedFatContent 0 grams, CarbohydrateContent 32 grams, FatContent 0 grams, FiberContent 3 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 18 milligrams, SugarContent 27 grams

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