After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.
For the red wine sauce:
Heat the oil in
0 mins.
For the orange and red wine sauce, place wine, juice, stock, sugar
For the Tart:
Preheat the
il over medium-high heat, for 5 to 10 minutes, stirring
Let sit at room temperature for 20 to 30 minutes before
nd allow to steam dry for a minute or two.
ver porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid
Heat butter and wine.
Add green onions and parsley.
Heat and pour over steak.
ion, red pepper, celery, carrot bay leaves, herbs, and saute for a
dd the mushrooms, and cook for 5 to 8 minutes until
all balls.Set aside.
Sauce:
Melt 1 oz
inutes.
Pour in the wine and increase the heat to
Combine half of wine, orange juice, sugar, lemon juice
d 3/4 cups for remainder of recipe. I refrigerate overnight and
est. Let the shrimp marinate for 20 minutes.
Preheat a
b>sauce, tomato paste, red wine, broth, and flour. Stir the mixture well for about
arragon or rosemary to the sauce (optional).
Heat 2 tbsp
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.
id, over med-high heat for 20 minutes or until an