BEEF TIPS AND MERLOT GRAVY WITH BEEF AND ONION RICE
The merlot adds depth to the dish.
Provided by GloryB
Categories Everyday Cooking
Time 8h25m
Yield 5
Number Of Ingredients 19
Steps:
- Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
- Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
- Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
- About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 50.8 g, Cholesterol 108.9 mg, Fat 24.2 g, Fiber 2.6 g, Protein 35.7 g, SaturatedFat 10.2 g, Sodium 1724.6 mg, Sugar 5.1 g
MARINATED BEEF TENDERLOIN WITH MERLOT SAUCE
Satisfy beef lovers with the best, topped with a second-to-none sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 12
Number Of Ingredients 12
Steps:
- In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix remaining beef ingredients; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
- Heat oven to 425°F. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
- Roast uncovered 40 to 45 minutes or until thermometer reads 140°F (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
- In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut beef across grain at slanted angle into thin slices. Serve with sauce.
Nutrition Facts : Calories 300, Carbohydrate 18 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 125 mg
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.
PEPPERED BEEF TENDERLOIN WITH MERLOT
This tenderloin virtually cooks and presents itself-giving you all the more time to toss that apron aside and don your party best.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan. Heat a large skillet over medium-high heat until hot. While the pan heats, pat the meat dry and season it generously with salt. Roll the tenderloin in peppercorn mixture to coat, making sure to press the ends in mixture as well. Add vegetable oil to the skillet and heat just until smoking. Brown the meat all over, turning as each side reaches a deep mahogany, about 8 minutes in all. While the meat browns, toss the unpeeled shallots with the olive oil and scatter them in the roasting pan. Transfer the meat to the rack (save the skillet) and roast until an instant-read thermometer inserted in the center registers 125 degrees F, about 30 minutes. Let the meat rest for 10 minutes before carving.
- 2. For the sauce: Wipe any burned bits from the skillet. Add 1 tablespoon of the butter and the sliced shallots to the skillet and cook over high heat until tender, about 2 minutes. Add wine and vegetable broth and scrape the brown bits from the bottom of the skillet with a wooden spoon. Bring to a brisk boil and cook until reduced by about half. Meanwhile, in a small bowl make a paste with remaining 4 tablespoons butter and the flour. Whisk the butter mixture into the reduced wine mixture a little bit at a time. Return to a full boil and cook until thickened, about 2 minutes. Season with salt and black pepper to taste.
- 3. Slice the beef and arrange it on a platter with the roasted shallots. Drizzle some sauce over the meat and serve, passing the remaining sauce.
Nutrition Facts : Calories 585, Fat 45 grams, SaturatedFat 17.5 grams, Cholesterol 137.5 milligrams, Sodium 560 milligrams, Carbohydrate 4 grams, Protein 38 grams
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.
STEAKS WITH MERLOT SAUCE
Elegant sauce for a special steak. Great for company or a romantic dinner for two. You can even make part of the sauce in advance. Great with bread for sopping and a nice salad. And wine, of course! Adapted from Bon Appetit.
Provided by Lizzie-Babette
Categories Steak
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil wine along with chicken and beef broths in heavy large saucepan over high heat until it's reduced to 2 cups (~45min to 1 hour).
- NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
- Mix butter and flour in small bowl.
- Heat 1 T olive oil in heavy large skillet over medium-high heat.
- Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
- Remove steaks to a plate and keep warm (we put it in our microwave to keep the heat from dissipating) To your skillet, add shallots, garlic and thyme and stir 30 seconds.
- Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
- Bring mixture to a boil and scrape up brown bits.
- Whisk in butter mixture until the sauce is smooth.
- Boil sauce until thick enough to coat spoon, about 2 minutes.
- Drizzle sauce over steaks, and serve remainder in a gravy boat.
Nutrition Facts : Calories 305, Fat 11.5, SaturatedFat 4.5, Cholesterol 16.3, Sodium 908.2, Carbohydrate 11.2, Fiber 0.2, Sugar 1.4, Protein 7.6
BLACKBERRY MERLOT SAUCE FOR BEEF
So good over prime rib, roast beef or pork, grilled venison steaks. It's just good!
Provided by Diana Adcock
Categories Fruit Sauces
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. In a medium stainless saucepan add the merlot, 1 pint blackberries, beef stock, salt, pepper, thyme and brown sugar.
- 2. Bring to a boil over medium-high heat, stirring often.
- 3. Reduce heat to low and simmer for 30 minutes, stirring often.
- 4. Use a potato masher or a slotted spoon to gently mash all of the blackberries, continue to simmer for another 15 minutes.
- 5. Strain the sauce through a fine mesh strainer, pressing down with a rubber spatula to remove all the liquid.
- 6. Discard pulp and seeds.
- 7. Rinse saucepan and return liquid to pan.
- 8. Over low heat continue to simmer, stirring often, until you have about 2/3 cup of liquid-around 15 minutes.
- 9. Remove from heat, whisk in butter until it melts.
- 10. Stir in reserved berries, set aside.
- 11. Gently reheat when ready to serve.
SAGE ROAST BEEF WITH MERLOT SAUCE
Good with whipped potatoes and a green vegetable or salad. Serve with more merlot. When I've lacked an oven-proof skillet, I've made in a small enameled roasting pan.
Provided by echo echo
Categories Roast Beef
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Combine sage through garlic; rub over roast.
- Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
- Add roast to pan and cook 6 minutes, browning all sides.
- Bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste.
- Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
- MAKE SAUCE:.
- Heat pan coated with spray over medium-high.
- Sauté shallots about 3 minutes.
- Stir in merlot; bring to a boil; cook about 4 minutes until reduced to ¾ cup.
- Stir in bouillon; cook about 6 minutes until reduced to 1¼ cup.
- Stir in butter until melted; stir in parsley and salt.
- Serve sauce with tenderloin.
Nutrition Facts : Calories 374.5, Fat 23.5, SaturatedFat 9.3, Cholesterol 98.5, Sodium 596.2, Carbohydrate 3.5, Fiber 0.7, Sugar 0.3, Protein 29.1
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.
GORGONZOLA- AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH MERLOT SAUCE
Special dinner? Here's the center-stage mouth-watering beef that will get you rave reviews!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
- In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
- Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
- Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
- Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.
Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 1/2 g
STEAK WITH SHALLOT-MERLOT SAUCE
Provided by Tony Nogales
Categories Beef Sauté Valentine's Day Low Carb Kid-Friendly Quick & Easy Wheat/Gluten-Free Dinner Lunch Steak Fall Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 2
Number Of Ingredients 6
Steps:
- Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.
- Add shallots to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.
- Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.
MERLOT SAUCE WITH BEEF
I found this recipe on the back of a can of Fred Meyer (aka Kroeger) beef broth. I added a can of cut green beans as we like them. But, I have submitted the original recipe. You can add whatever else you like and it still turns out great. I even made it with some leftover pot roast one time. Very versatile. I also used the reduced sodium chicken and beef broths. This can be a healthier meal if you use the low sodium broth and margarine instead of butter.
Provided by OceanLuvinGranny
Categories Meat
Time 1h20m
Yield 6 SSteaks with sauce, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine winel, chicken and beef broths in a large pot and boil uncovered over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. May prepare a day ahead. Cover and refrigerate until ready to use.
- Mix butter and flour in small bowl.
- Heat vegetable oil in large skillet over medium high heat.
- Season steaks with salt and pepper.
- Cook steaks until medium brown throughout, 5-6 minutes per side.
- Remove from pan to serving platter.
- Add green onion, garlic and thyme to skillet and stir to blend.
- Add 1 1/2 cups of the reduced wine mixture to skillet.
- Cook over high heat scrapping up brown bits.
- Add butter/flour mixture and boil sauce until thickened. Consistency should coat spoon.
- Serve steaks with sauce, about 1/4 cup sauce per steak.
- Refrigerate leftovers.
Nutrition Facts : Calories 622, Fat 38.2, SaturatedFat 15.6, Cholesterol 155, Sodium 887.8, Carbohydrate 6, Fiber 0.3, Sugar 1.5, Protein 38.1
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