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.
MEDALLIONS OF BEEF TENDERLOIN WITH CABERNET REDUCTION
Make and share this Medallions of Beef Tenderloin With Cabernet Reduction recipe from Food.com.
Provided by Doesnt Do Dishes
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F.
- Combine the salt, pepper, and garlic powder in a zip closure bag.
- Very lightly oil the tenderloin with olive oil.
- Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
- Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
- Sear the tenderloin for a minute or so on all sides.
- Add ¼ cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
- Transfer skillet to preheated oven and roast tenderloin for about 8 - 10 minutes.
- Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 - 45 minutes.
- Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
- Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
- If holding the final preparation, stop at this point, cover skillet, and turn heat off.
- Just before serving, slice the tenderloin into ¾" to 1" medallions.
- Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
- Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
- Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
Nutrition Facts : Calories 169.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 2407.5, Carbohydrate 6.1, Fiber 0.9, Sugar 0.1, Protein 1
FILET MIGNON WITH CABERNET SAUCE
Make and share this Filet Mignon With Cabernet Sauce recipe from Food.com.
Provided by Little Suzy Homemak
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 14 teaspoon pepper.
- Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
- Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly.
- Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.
CABERNET JUS FOR ROAST
This special sauce is adapted from one used in a Bon Appétit recipe for recipe #116108 - it goes well with roasts of beef, buffalo, and pork. Delicious! A wonderful addition to holiday or special Sunday roast dinners. You can also use this for beef dip sandwiches - see note in the directions.
Provided by Julesong
Categories Sauces
Time 1h10m
Yield 2 1/2 cups jus, approx
Number Of Ingredients 10
Steps:
- In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
- Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
- (You should be cooking your roast during this time, too.).
- Add the de-fatted roast drippings (get some tasty browned bits mixed in there, too) and chicken broth to the reduction, season to taste with salt and pepper, and simmer for 3 minutes.
- Pour the jus through a sieve into a sauceboat, pressing down on the solids.
- Serve on the side with your roast.
- Note: the cabernet reduction without the drippings and chicken broth can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.
- To use as au jus for beef dip sandwiches: thin it to taste with water or unsalted chicken broth - start with about 1/4 cup and add more to taste.
Nutrition Facts : Calories 437.6, Fat 1, SaturatedFat 0.4, Sodium 941.5, Carbohydrate 23.6, Fiber 0.3, Sugar 7.7, Protein 5
CABERNET SAUVIGNON REDUCTION
A wonderfully flavorful topping for all your beef, particularly great on steak.
Provided by Hartmania
Categories Sauces
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot or saucepan, combine the Cabernet and port wines. Bring to a boil and simmer for 5 minutes. Stir in the beef consomme. Simmer for another 20 minutes. Stir in the beef bouillon and corn syrup. Simmer, stirring occasionally, until the sauce has reduced to about 1 cup. Stir in the vinegar and simmer for 2 more minutes.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 9 g, Cholesterol 0.2 mg, Fat 0.3 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 537.6 mg, Sugar 3 g
PRIME RIB WITH CABERNET JUS
This special prime rib recipe has received rave reviews from folks at Epicurious, and is a time-tested repeat holiday dish for many of them. The jus goes well on other cuts of beef or buffalo, too! From Bon Appétit, December 1995.
Provided by Julesong
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-aluminum saucepan or pot, combine the jus ingredients: carbernet, stock, port, peeled garlic cloves, shallot, bay leaves, and dried thyme.
- Simmer until mixture reduces to 2 cups, about 1 hour.
- (Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.).
- Preheat oven to 450 degrees F.
- Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), and rub it all over with the pressed garlic and 2 teaspoons dried/crushed thyme, then season generously with salt and freshly ground black pepper.
- Roast in 450 degree oven for 30 minutes, then reduce temperature to 200 degrees F, tent the pan with foil, and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees F, about 2 1/2 hours (depending on cut and oven).
- (Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.).
- Transfer the meat to a serving platter, cover loosely with foil, and let stand for 20 minutes.
- About 5 minutes before serving, pour off all the fat from the roasting pan and place it over medium-high heat.
- Add the cabernet reduction to the pan and bring it to a boil - make sure to scrape up all the tasty browned bits - and season to taste with salt and pepper; pour the jus into a sauceboat.
- Garnish the beef serving platter with sprigs of parsley.
- Carve the beef and serve, passing the jus separately.
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