PAN-SEARED STEAK WITH RED WINE SAUCE RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 35 minutes
Yield: 4 servings
|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 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|
- 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.
@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
PAN-SEARED STRIP STEAK WITH RED-WINE PAN SAUCE AND PINK …
Provided by: Jodi Liano
Cook time: 1 minutes
Yield: 2 Servings
|¼ cup (½ stick) unsalted butter, room temperature|
|1 teaspoon finely chopped thyme|
|1 teaspoon honey|
|1 teaspoon whole pink peppercorns|
|Coarse kosher salt|
|1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)|
|2 teaspoons extra-virgin olive oil, divided|
|1 teaspoon minced fresh thyme|
|Coarse kosher salt|
|¼ cup thinly sliced shallot|
|1 cup dry red wine|
|½ cup low-salt beef broth or low-salt chicken broth|
|Celery Root and Parsnip Purée|
- Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed. Season with coarse salt and black pepper. Place small sheet of plastic wrap on work surface; place butter mixture atop plastic. Using plastic wrap as aid, form butter mixture into 1½”-diameter cylinder; wrap tightly and chill.
- Do Ahead: Butter can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
- Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and ¼ teaspoon black pepper. Let steak stand at room temperature 30 minutes.
- Heat medium nonstick skillet over medium-high heat. Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steak to plate; tent with foil. Add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits. Add wine; boil until liquid is reduced by half, stirring often, about 1 minute. Add broth; boil until sauce is thickened, about 2 minutes. Whisk in 3 tablespoons pink-peppercorn butter. Season sauce with coarse salt and pepper.
- Cut steak against grain into ⅓-inch-thick slices. Divide between plates. Top with sauce; serve with puree.
BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE RECIPE | GEOFFREY …
Provided by: Geoffrey Zakarian
Total time: 4 hours 0 minutes
Cook time: 30 minutes
Yield: 6 to 8 servings
|One 3- to 5-pound beef tenderloin, trimmed|
|1/4 cup extra-virgin olive oil|
|Kosher salt and freshly ground black pepper|
|5 sprigs fresh thyme|
|3 cloves garlic, crushed|
|5 tablespoons unsalted butter, at room temperature|
|1 medium shallot, minced|
|1 cup red wine|
|2 cups beef stock|
|1 tablespoon all-purpose flour|
- Remove the tenderloin from the refrigerator 1 hour prior to cooking.
- On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher’s twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
- Preheat the oven to 225 degrees F.
- Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
- Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
- Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
- Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
- Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.
How do you cook a ribeye steak with red wine?
Pour in the red wine and the broth, scraping the bottom of the pan to release any brown bits. Cook over high heat for 5 minutes, until the liquid is reduced by three-quarters. Remove from the heat and whisk in the butter one piece at a time. Stir in the parsley. Slice the steaks into thick pieces, arrange on 4 warm plates,…
How to make steak sauce with sauce?
To make the sauce after you cook steak indoors, simply transfer the steaks and cook the sauce in the pan. Scrape up the browned bits in the pan, and then continue with making the sauce in the same pan. It will add another layer of flavor to the steak sauce. You have two options if you want a thicker style red wine sauce.
What is red wine steak sauce used for?
This Red Wine Steak Sauce is a rich yet delicate homemade steak sauce that is perfect to add on to your next grilled steak. Saved! Heat butter over medium heat in a small saucepan.
How do you cook with red wine and butter?
Pour in the red wine and the broth, scraping the bottom of the pan to release any brown bits. Cook over high heat for 5 minutes, until the liquid is reduced by three-quarters. Remove from the heat and whisk in the butter one piece at a time.