t room temperature.
Pour red wine into sauce pan over high heat
Pour one bottle of red wine into a saucepan.
Slice
single layer, combine the wine, soy sauce, vinegar, thyme, pepper and
bout half of the red wine in a sauce pan over extremely high
Place wine, shallots, garlic, and thyme in a saucepan and reduce to almost syrup.
In a separate pan, saute mushrooms, 1 tbsp butter, and sugar until caramelized.
Add stock and reduce by 50 percent.
Pour wine reduction into the mushrooms, remove thyme sprig, add remaining butter and reserve over low heat.
Season beef with salt and pepper.
Sear in oiled pan over high heat for 5 to 7 minutes each side or until medium rare.
Drizzle sauce over tenderloin when serving (can be placed in a ramekin on the plate).
rown. Add tomato paste and red wine, scraping up all bits of
ear the stove. Mix the sauce ingredients together and keep handy
about 5 minutes. Pour in red wine. Add pomegranate syrup, honey, a
For the herb mashed potatoes, boil potatoes until tender. Mash with 3 tbsp butter and milk. Season, add herbs then cover and set aside in a warm place.
Meanwhile, heat a large, nonstick frying pan. Brush steaks with oil, sear on both sides and cook to your liking. Remove from pan, cover and keep warm. Add remaining butter and shallots and cook, stirring, until soft. Add wine and vinegar. Bring to a boil then add stock and Worcestershire sauce. Cook, stirring, until thickened.
Serve steaks with red wine sauce and herb mashed potato.
combine onions, 1 cup of red wine, chili sauce, brown sugar, vinegar, Worcestershire
To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.
alf for the tomato sauce.
Mix sauce ingredients in large saucepan
bsorbed.
Gradually stir the red wine into this mixture.
Pour
In a bowl, combine ketchup, vinegar, soy sauce, cumin, cayenne, salt, and pepper; set aside.
In a skillet over medium-high heat, heat olive oil, shallot and garlic clove for 1 minute. Add red wine and simmer for 2 minutes. Remove from heat.
Whisk in the ketchup mixture. Serve with steak.
he skillet; add in the red wine, shallots, and garlic; bring to
dd the veal stock and red wine to the pot and bring
inutes.
Add 2 cups red wine.
Increase heat and boil
nd lightly browned. Stir in red wine, raspberry jam, dijon, and herbs
In a small saucepan, mix together the brown gravy mix, red wine and cold water. Season with garlic powder if using. Bring to a boil over medium heat. Stir until thickened, about 1 minute.
Heat wine to a boil in a