FILET WITH A MERLOT SAUCE
Filet Mignon with an excellent Merlot wine sauce.
Provided by CANMAD7
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
- In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
- Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g
BEEF TIPS AND ARTICHOKES WITH MERLOT AND BLACK PEPPER GRAVY
Steps:
- In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot. with Basil Mashed Potatoes.;
- Remove the plastic from the mashed potatoes. Microwave uncovered on high setting for 3 minutes. Remove from the microwave and stir. Return to microwave and cook for an additional 2 to 3 minutes. Stir in the pesto and chopped fresh basil. Serve hot.
PRIME RIB ROAST WITH MERLOT GRAVY AND YORKSHIRE PUDDINGS
Steps:
- Preheat oven to 450°F.
- Put beef, fat side up, in a shallow flameproof roasting pan. Sprinkle salt over top and season with pepper. Roast beef in lower third of oven 20 minutes. Reduce oven temperature to 350°F. and roast beef 1 hour and 15 minutes more, or until a meat thermometer inserted 2 inches into center of meat registers 115°F. Transfer beef to a cutting board, reserving pan juices in pan, and let stand 25 minutes. Beef will continue to cook as it stands, reaching 125°. (medium-rare).
- Prepare vegetables while beef is roasting:
- Trim onions. Diagonally cut carrots and celery into think slices. Remove stems from mushrooms and cut each cap into 8 wedges. In a large skillet cook onions in 1 1/2 tablespoon oil over moderately low heat, stirring occasionally, until softened and golden, about 8 minutes. With a slotted spoon transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over moderate heat, stirring, until carrots are crisp-tender. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Transfer vegetables to bowl and season with salt and pepper.
- While beef is standing, skim fat from pan juices and reserve 4 tablespoons fat for Yorkshire puddings. (Puddings may be baked while beef is standing.) On top of stove add wine to roasting pan and simmer over moderately high heat, scrapping up brown bits, until reduced to about 1/2 cup. Add demiglace, jelly, horseradish, vegetables, parsley, and salt and pepper to taste and simmer, stirring occasionally, until heated through.
- Discard string and with a sharp knife remove rib bones.
- Thinly slice beef and serve over Yorkshire puddings with gravy.
- *Available at specialty foods shops and by mail order from Citarella, (800) 588-0383.
PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE
Categories Beef Mushroom Sauté Quick & Easy Steak Red Wine Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.
MERLOT BEEF STEW
I think it's the best stew I have ever made. My search for a perfect stew isn't over but wow, this is good. It's on the thick and hearty side rather than the thin and hearty side. If you want it thinner add water 1/2 cup at a time. I served this with hot rolls to sop up the gravy and caesar salad for my garlic fix. The "beef base" is the Better than Bouillon brand. The "dry french rub" is McCormicks. I tried this recipe twice. The first time I used regular beef stock-it was borderline to salty. The second time I used low sodium beef stock-just right. I used my cast iron dutch oven.
Provided by Diana Adcock
Categories Stew
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 300 degrees.
- Prepare vegetables, keeping chopped onions aside.
- In a medium bowl combine flour and pepper, set aside.
- In a measuring cup combine beef base with 1 cup hot water, set aside.
- In a dutch oven heat oil over medium-high heat.
- Chop bacon, set aside.
- Cut beef into 1 1/2 to 2 inch chunks.
- Add beef to seasoned flour, toss to coat.
- Brown seasoned beef in two batches, placing first and second batches in a medium bowl.
- Add bacon to hot dutch oven, stirring until the fat is just turning golden brown.
- Remove and add to beef bowl.
- Add onions to dutch oven, reducing heat to medium.
- Stir often and keep an eye on them so they do not burn.
- When just golden add tomato paste, whisking constantly for 1 minute.
- Add the merlot, whisking constantly for 1 minute.
- Add the beef base with water, worcestershire, beef stock, dry french rub and stir well.
- Add prepared vegetables, stir well to coat.
- Add contents of the beef bowl, stir well to coat.
- Add bay leaves.
- Cover with a lid and place in oven.
- If your oven runs hot reduce heat to 275 degrees.
- Check stew at 3 hours, giving it a good stir.
- Add water if needed.
- Stir again at 4 hours, remove at 5 hours.
- Search out bay leaves and remove.
MERLOT FILET MIGNON
Although this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add a salad and rolls, and dinner is done! -Jauneen Hosking, Waterford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, cook steaks in 1 tablespoon butter and the olive oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove and keep warm., In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 690 calories, Fat 43g fat (20g saturated fat), Cholesterol 165mg cholesterol, Sodium 279mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 49g protein.
MERLOT SAUCE
Steps:
- In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a golden caramel. Remove pan from heat and carefully add vinegar down side of pan (caramel will steam and harden). Cook caramel over moderate heat, stirring, until dissolved, about 3 minutes, and remove pan from heat.
- In a heavy saucepan cook onion in butter over moderate heat, stirring, until golden, about 5 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 minutes. Remove pan from heat and stir in caramel. Pour sauce through a sieve into a bowl. Sauce may be made 2 days ahead, cooled completely, and chilled, covered. Reheat sauce before serving.
MERLOT MARINATED GRILLED BEEF
This is a delicious way to serve steaks. You can marinade the meat for 10 minutes and up to 2 hours. Serve with rice and vegetables.
Provided by CookingONTheSide
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine Merlot, Worcestershire sauce, garlic cloves, brown sugar and black pepper.
- Stir and add beef filets.
- Let meat marinade for at least 10 minutes or up to 2 hours.
- When ready to grill steaks, heat grill.
- Place marinated beef filets on grill and cook until desired doneness.
- Serve with the rice and vegetables.
- Note: Add marinade mixture to a small saucepan and bring to a boil after meat has been removed.
- Reduce heat to a simmer and cook for 10 minutes.
- Pour sauce over cooked filets.
Nutrition Facts : Calories 46.4, Sodium 44.9, Carbohydrate 6.2, Fiber 0.2, Sugar 4, Protein 0.3
FILET MIGNON WITH MERLOT SAUCE
Categories Sauté Kid-Friendly Beef Tenderloin Red Wine Summer Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 11
Steps:
- Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.
More about "merlot beef gravy recipes"
BEST RECIPES TO PAIR WITH MERLOT
From allrecipes.com
Author Carl Hanson
- Grilled Flat Iron Steak with Blue Cheese Butter. View Recipe. Why it works: Steaks and Merlot are a sure thing. This one, though, is even sure-ier. Why? Blue cheese, rosemary, garlic, and a hot grill.
- Mediterranean Lamb Burgers. View Recipe. Why it works: Say yes to Merlot and burgers in general. By the same token, give the nod to Merlot and lamb in general.
- Roast Chicken with Thyme and Onions. View Recipe. Why it works: Wait, roast chicken with white, right? Well, ok, maybe. But no, go Merlot here. It's a matter of preference, obviously.
- Tennessee Meatloaf. View Recipe. Why it works: Apparently, they know how to make meatloaf in Tennessee. This one is billed as "the most delicious meatloaf in the state."
- Roasted Pork Loin. View Recipe. Why it works: This easy-to-prepare roasted pork loin is rubbed with a rosemary and garlic paste. And the rich wine-reduction sauce has depth, which Merlot can really latch onto.
- Make-Ahead Slow Cooker Beef Stew. View Recipe. Why it works: Beef stew is a genius match for Merlot. And of all the beef stews that pair great, this one made the list because it's a wonderful, make-ahead meal that cooks all day.
- Veal Chop with Portabello Mushrooms. View Recipe. Why it works: I know I've hit upon a great pairing when I stop just shoveling it in. I slow way down, and start lingering, giving every bite, every sip a few extra beats.
- Shepherd's Pie VI. View Recipe. Why it works: Meat and potatoes, they're always a winner with Merlot. Cook them in a casserole with some veggies and melty Cheddar, and Merlot is in it for the big win.
- Pan-Seared Duck Breast with Blueberry Sauce. View Recipe. Why it works: Merlot loves duck. And the feeling is mutual. Roast duck, grilled duck, duck with fruit sauce -- they're all mad for Merlot.
- Hamburger Steak with Onions and Gravy. View Recipe. Why it works: A great pairing doesn't need to be fancy. These simple ground beef steaks are served with a yummy, meaty gravy.
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