CABERNET MARINARA PASTA
Fresh herbs and red wine flavor the sweet, simmered sauce that highlights this tasty pasta recipe. You can serve this no-fuss dish on the side with meat or poultry, or as comforting meatless entree. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil. Reduce heat; cook for 6-8 minutes or until liquid is reduced by half., Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook pasta according to package directions., Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses.
Nutrition Facts : Calories 302 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 6g fiber), Protein 9g protein.
CABERNET MARINADE
My brother won first place in the Dad's Can Cook contest at the Napa Town and Country Fair with this recipe. I'm not sure where he got it originally.
Provided by Marmushu
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Crush ginger and garlic and mix ingredients.
- Heat over low heat until sugar dissolves.
- Marinate meat at least 24 hours.
- Set up BBQ with coals pushed to both sides and the middle open.
- Place small aluminum loaf pan in the center to catch juices.
- Pour a small amount of marinade into pan to steam meat. Add marinade to the pan during cooking as needed.
- Sear both sides of meat over coals and then place in center of BBQ over the pan, reserving marinade.
- Cover BBQ with the lid.
- Baste often during cooking.
- Pull the meat at 135 degrees (use a thermometer!) and let rest. It will take approximately 40 minutes for 3 lbs. of meat to be medium rare.
- While meat is cooking, strain and reduce reserved marinade over heat to half the original amount. Add what is caught in the loaf pan when meat finished cooking.
- Cut peaches into four flat slices each and place on grill. They are done when they feel like soft ripe peaches. Do not overcook - they will turn to mush.
- Serve sliced meat and peaches with reduced sauce.
Nutrition Facts : Calories 806.1, Fat 45, SaturatedFat 17.8, Cholesterol 221.1, Sodium 1199.9, Carbohydrate 23.9, Fiber 0.9, Sugar 21.1, Protein 68.2
FLAT IRON STEAK WITH CABERNET SAUCE
Provided by Sandra Lee
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
- In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
- Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
- Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
- Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.
BEEF TENDERLOIN WITH CABERNET SAUCE
Make and share this Beef Tenderloin With Cabernet Sauce recipe from Food.com.
Provided by JelsMom
Categories Steak
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450F.
- Rub meat with garlic & sprinkle with 1/8 t sea salt & pepper.
- Heat olive oil in heavy skillet. Sear meat over high heat 3 minutes until browned on all sides.
- Place in oven and roast 10-20 minutes to desired doneness, turning once.
- Combine wine with the herbs/veggies and bring to boil.
- Simmer over medium heat until reduced by half. Run liquid through mesh strainer to remove any large pieces.
- In small saucepan, heat broth over high heat 5-7 minutes until reduced by half.
- Combine borth & wine mixture.
- When meat is cooked, remove from pan and cover with foil.
- Pour any juices from pan in with broth mixture.
- Mix in butter and more salt & pepper if desired.
- Slice tenderloin, sprinkle with fleur de sel (or coarse sea salt) and pour sauce over. Serve.
Nutrition Facts : Calories 804.9, Fat 54.8, SaturatedFat 20.2, Cholesterol 200.1, Sodium 669, Carbohydrate 5.6, Fiber 0.1, Protein 58.3
FILET MIGNON WITH MUSHROOM-CABERNET GRAVY
I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this: you'll love it!
Provided by Muffinmom
Categories World Cuisine Recipes European French
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
- Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
- In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 7.6 g, Cholesterol 64.6 mg, Fat 20.1 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 386.9 mg, Sugar 2.2 g
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