Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness. It truly highlights the unique taste of the Amador Country region that is a must to explore! This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef. I thought the sauce was too thin. Fry the steaks in the butter and oil on a high heat for 2 minutes on each side. Raspberry Red Wine Sauce Yield: About 2 cups of sauce Ingredients 1 cup sugar 1 tbsp. Its a relatively quick cooking steak with generous amounts of marbling, which provides a robust flavor. This stuff is culinary gold - it's called fond, and it will incorporate into the sauce, bringing an amazing amount of flavor. Coconut Curry Meatballs with Spiralized Vegetables, Slow Cooker Meatballs with Spiralized Noodles. 4 In a saucepan over medium heat, combine the strained juices from the steak with the Immediately serve each filet topped with 3-4 tablespoons of balsamic and red wine sauce. In a small bowl, blend the raspberries, sugar, salt, beef stock and red wine. Ribeye steaks served with a red wine reduction sauce is bound to bring smiling faces to the dinner table. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef. frozen unsweetened raspberries, thawed Directions In a large saucepan, mix together the sugar and cornstarch. butter, chopped and kept cold, 2 tablespoons pkg. Thanks – never tried a reverse sear, was perfect for this cut of meat. In the same pan, add the wine and let it bubble away until halved, which would take about 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. The wine is simmered down in the cast iron skillet until all of the incredible flavors are concentrated. It’s fascinating! Serve with the steak! Add the brown sugar and keep it on low heat until it reduces by half and thickens. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing … Serve sauce over … This allows the water to break down the cell walls of the grape solids, which means that more flavors, colors, and aromas are extracted into the wine. Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Thank you for your feedback! You can taste the subtle caramel notes, ripe fruits like raspberry, plum and currants, and exotic spices like clove, allspice, and cinnamon transferred from the wine right into the sauce. It is a chunky sauce, with the texture determined by how much you crush the berries when you mix it. Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute. In this case, a bold red wine reduction sauce to complement the steak. Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes. Lucky to have found your site and instagram handle!! To prepare raspberry sauce, puree raspberries with the juice in a food processor fitted with a steel blade. There are tons of flavors created in the pan while searing steak. https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=464 Remove from heat; add parsley and season to taste. https://www.tasteofhome.com/recipes/red-wine-cranberry-sauce In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Remove the steak from the pan, put aside and keep warm. Turn and cook 5 minutes more for medium rare. Open up that bottle of red wine if you haven’t uncorked it already and get ready to add some to the sauce. The flavor was okay. The sauce is more like an au jus and less like a gravy. Heat to boiling; boil 4 to 6 minutes, stirring occasionally, until mixture begins to thicken. Add the balsamic and red wine sauce to the skillet and mix with the butter drippings. Pour in the red wine, the beef stock, and fresh thyme. Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes. Lower the heat to a simmer, season to taste, and continue cooking for another 10 minutes. Purée the fresh or frozen raspberries with the caster sugar in a food processor until the mixture is smooth, then put through a sieve to remove the seeds. If you haven’t tried the technique, it’s a little culinary insurance especially with more expensive cuts of protein. Stir in red wine, raspberry jam, dijon, and herbs de Provence. Fire up the oven and stove, and let’s get sizzling! This simple, three-ingredient sauce is very versatile. I was my first at this, but I was pleased the way the steak turned out. You can purchase it boneless or bone-in. Let the meat rest before serving on a bed of spinach and drizzled with the red wine sauce. With hints of spicy chili and fresh herbs in your steak, a sweet and tangy reduction is the perfect complement that adds flavor and depth to your dish. Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat. Lower the heat if needed to avoid scorching the sauce. A simple pan sauce brings the entire dish together with incredible flavor. Place a large 12-inch cast iron skillet in the oven to warm. Add the beef stock and red wine vinegar, and bring to a boil, stirring occasionally. Keep warm on low heat. Raise the heat to high and add the red wine and reduce by half. Top with minced parsley or rosemary if desired. Turn off heat and whisk in 1 tablespoon of butter. What makes Terra d’Oro 2015 Zinfandel selection interesting is the science behind the winemaking process. Adjust oven rack to the center position and preheat to 275ºF (135ºC). Filet Mignon; Red Wine & Raspberry Sauce… Tag @jessica_gavin on Instagram. Bring a skillet or grill to medium-high heat. Sensory Crafts and Activities for Kids Help kids explore their senses—sight, smell, sound, taste, and touch—with hands-on ideas that are delightfully squishy, slimy, and stretchy for play time. So happy to hear that you enjoyed the red wine sauce with your steaks. It's a quick and easy recipe with only a few ingredients. 0 stars from 0 ratings. Get my essential cooking techniques that I learned in culinary school. 2 tablespoons Add scallion and cook over medium heat, stirring 1 minute. Spoon raspberry puree into a saucepan. 206 Riffel Rd. Basting with hot butter also encourages even browning due to Maillard Reaction. Now for the fun part! You can purchase it boneless or bone-in. The steak melted in my mouth. chopped parsley, Simmer onion and garlic in saucepan until soft. Amazing recipe. I'd love to see how it turns out! I enjoy making family friendly recipes while sharing cooking tips and knowledge of food science. To capitalize on this cut, I made a sauce from the pan drippings. There are tons of flavors created in the pan while searing steak. This bold yet balanced red wine has a smooth finish with just the right level of tannins. https://www.thefrenchcookingacademy.com/recipe/steak-red-wine-sauce I appreciate your feedback. cornstarch 1 1/2 cups red wine 1 (12 oz.) I also roasted some brussels and I dipped a few in that sauce and oh my!!! Raspberry Red Wine Cranberry Sauce. Stir in sugar and simmer for 10 minutes. Generously season the meat with salt and ground black pepper on both sides. I did try preparing the Rib-eye steak with Red Wine Sauce but was very disappointed the way the sauce turned out. Don’t let it go to waste! Ribeye steak is a thick, juicy, and tender cut of beef from the front part of the loin of the rib primal section. I had reservations having prepared the sauce in the iron pan. Red wine, raspberries, and cinnamon make for a special - yet still surprisingly simple - homemade cranberry sauce. Enhance your perfectly cooked, tender steak with a luxurious, rich red wine-raspberry reduction. Thickens nicely. Add the broth and reduce by half. You can add a tablespoon corn starch to beef broth before adding to the wine reduction. Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions … Tart, just a bit … A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots. Line a sheet pan with foil and place a wire rack on top, set aside. Rinse scallops and pat dry with paper towels. https://www.allrecipes.com/recipe/216904/venison-with-blackberry-wine-sauce Keep warm while you braai the steak. Stir in wine. Ribeye steak is a thick, juicy, and tender cut of beef from the front part of the loin of the rib primal section. Copyright document.write(new Date().getFullYear()) © Certified Angus Beef LLC. I’m very selective with the varietal of wine to complement the flavors of the beef. Add the stock and let it bubble for another 5 minutes. The sauce is further reduced with fresh rosemary, thyme, balsamic vinegar, and some beef stock until a thickened. Strain and set aside. All opinions are my own. Grilled or broiled chicken, beef and pork benefit from a sauce with strong, fruity flavors.This sweet-and-tart blackberry wine sauce, mixed with onions, butter, and pepper, takes your meat entrée in a different direction from the predictable. I also think it would be nice with chicken or maybe a wheel of warm brie. Delicious! Just a small amount of acid from the vinegar brightens and heightens the flavors of the wine. Slowly whisk in butter. Mix sugar and cornstarch in 1 1/2-quart saucepan. If any additional convincing is needed, the Zinfandel used can be enjoyed as you cook and paired with the finished dish. For the sauce, use a spoon and a strainer to get juice out of raspberries. diced onion, 2 teaspoons Cook the steaks in some melted cooking fat for 3 to 4 minutes per side, and … After rubbing the steak with the spice rub, braai the steak on all sides (for a max of 4 minutes a side) or until done until to your liking. When steaks are in the oven, I recommend checking the temperature using an instant-read thermometer at 15 minutes, then every 5 minutes until target doneness is reached, 90 to 95ºF (32 to 35ºC) for medium-rare, or 100 to 105ºF (38 to 41ºC) for medium. Boil the sauce down to about 200ml in total, then taste and season. Sear the first side until a deep brown crust is formed, about 2 minutes. Maybe if had used a pan other than the cast iron pan things may have turned for the better. Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving. 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. Create an account easily save your favorite content, so you never forget a recipe again. It’s only lightly thickened with butter, so perhaps whisking in a little more cold butter next time when making the sauce? Thick cut ribeye steaks served with a simple red wine reduction sauce. For best results use Certified Angus Beef ® brand. This process helps to distribute aromatic flavors from the garlic and shallots to the surface of the beef. Crispy pan seared duck breast has all the ease and wow factor of a great steak with the added bonus of being something a little different to put on the table. Hi, I'm Jessica Gavin, a certified culinary scientist and author. A bonus is the milk solids in the butter enhances the golden color formation. Towards the end of cooking, melted butter is used to baste the steaks briefly. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Filed under: 4th of July American Baking Beef Beef Main Christmas Gluten Free Low Carb Main Dish One Pan/Pot Stovetop Valentine's Day. Stir though the lemon zest and cook for another 10 minutes, whilst stirring. In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. The sauce is now my very favorite. Check for seasoning, and season with salt and pepper, to taste. It’s lovely! Bring to a boil and pour the red wine and chicken stock. I chose Terra d’Oro 2015 Zinfandel, their flagship wine crafted from hand-selected grapes from the vineyards in Amador County. Taste the red wine sauce and season with more salt and pepper as desired. A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots. Add the wine, honey, sliced chili pepper and rosemary and increase the heat to medium-high, stirring continuously until the sauce reduces by half. Remove the steaks from the oven and set aside. For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium. I'm a culinary school graduate, cookbook author, and a mom who loves croissants! Dijon mustard, 2 tablespoons soy sauce, cayenne, red wine vinegar, ketchup, pork tenderloin and 6 more Roast Pork with Raspberry Sauce Pork salt, butter, frozen raspberries, red food coloring, cornstarch and 9 more Add the red wine… Serve the … Thank you for your feedback Lori! The hallmark of ribeye steaks is the stunning marbling and strong beefy flavor. Carefully flip the steaks over and sear about 1 ½ to 2 minutes. Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total. Simmer, whisking occasionally until mixture reduces by half and slightly thickens, about 5-7 minutes. Right now I am enjoying it with freshly baked angel food cake, but I would love to try it with grilled peaches, and also with something chocolatey! red wine, 2 teaspoons Maybe I need practice making this sauce, huh? Thaw scallops as directed on package. (More About Me). This post may contain affiliate links. Now you’re making me hungry, Susan! Certified Angus Beef LLC Serve red wine steak sauce with your favorite. The flavor building doesn’t stop there, after gentle pressing the wine is aged for 14 months in French, American, and Hungarian oak. Add broth, wine, raspberries, 2 teaspoons sugar and allspice. This recipe uses an ingenious method called reverse searing, to ensure perfectly cooked meat with a beautiful golden-brown crust. Thanks for your suggestion Kevin, great idea for thickening the sauce. Exactly the way it is. 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