STEAK COOKED IN WINE RECIPES

Name: Fillet Steak Cooked in Red Wine
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 370 ml deep red wine (half a bottle); 6 garlic cloves; 1 pint chicken stock; 1 bunch dried thyme; 4 (8 ounce) steak fillets

FILLET STEAK COOKED IN RED WINE RECIPE - RED.FOOD.COM

Fillet Steak Cooked in Red Wine Recipe - Red.Food.com image

Made for a dinner party for friends. Simple but lovely. We served with creamed spinach, carrots and new potatoes.

Total Time 10 minutes

Prep Time 2 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

370 ml deep red wine (half a bottle)
6 garlic cloves
1 pint chicken stock
1 bunch dried thyme
4 (8 ounce) steak fillets

Steps:

Place all ingredients in a pan and simmer.
Cook 6 mins for rare or 8 mins for medium.

Nutrition Facts : Calories 902.2, FatContent 63.9, SaturatedFatContent 24.5, CholesterolContent 175.9, SodiumContent 314.3, CarbohydrateContent 8.1, FiberContent 0.1, SugarContent 2.5, ProteinContent 52.9

PAN-SEARED STEAK WITH RED WINE SAUCE RECIPE - NYT COOKING

Pan-Seared Steak With Red Wine Sauce Recipe - NYT Cooking image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you’re happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Provided by Melissa Clark

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http//schema.org, Calories 517, UnsaturatedFatContent 17 grams, CarbohydrateContent 7 grams, FatContent 35 grams, FiberContent 1 gram, ProteinContent 35 grams, SaturatedFatContent 16 grams, SodiumContent 594 milligrams, SugarContent 3 grams, TransFatContent 2 grams

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