FILET MIGNON WITH A RED WINE REDUCTION
I made this dinner for my boyfriend and I. He is a huge steak guy and loves filet mignon. He devoured it and got mad when I gave a piece to the dog and ate whatever I had left. So if you love a good steak, try this recipe! :)
Provided by MeliBug
Categories Steak
Time 35m
Yield 2 Steaks, 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
- Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
- Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
- Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
- Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
- Drizzle 2 tablespoons of extra virgin olive oil over steaks.
- Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
- Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). Try cutting a steak with your knife to check the inside.
- Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
- Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
- PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!
RED WINE REDUCTION SAUCE
After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.
Provided by Desiree.Christian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
- Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
- Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g
VINEGAR REDUCTIONS
Drizzle these vinegar reductions over a simple piece of grilled or roasted meat, poultry, fish, or vegetables, or even a fruit salad or cheese platter. You can also use them as a base for salad dressings.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Bring the ingredients to a boil over medium-high heat, stirring a few times to combine. Boil, undisturbed, until reduced to 1/3 cup. Let cool and store in the refrigerator in an airtight container up to 1 month.
RED WINE VINEGAR REDUCTION
This is a fantastic marinade to add to any meat while cooking.
Provided by Melissa Vincent
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine red wine vinegar, sugar, cinnamon sticks, cloves, and lemon zest in a saucepan. Bring mixture to a boil, stirring to dissolve sugar, and reduce heat to low. Simmer until the sauce reduces slightly and coats a spoon, about 10 minutes.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 9.4 g, Fiber 0.7 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 6.3 g
BALSAMIC VINEGAR AND RED WINE REDUCTION
This is a great sauce to drizzle over just about anything. I like it particularly with grilled veggies and with tomato/mozzarella salad. Neither the vinegar nor the wine need to be the best quality, yet the reduction will take on a nice quality flavor.
Provided by PatMe
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine in a wide pan and boil until reduced by at least half (depnding on how thick and syrupy you want your sauce). Sugar can be increased or decreased to taste.
RED-WINE REDUCTION
Steps:
- Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
- Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.
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6 HEALTH AND NUTRITION BENEFITS OF RED WINE VINEGAR
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- May lower blood sugar levels. The acetic acid in red wine vinegar and other vinegars may help lower blood sugar levels. It appears to slow your digestion of carbs and increase your absorption of glucose, a type of sugar, resulting in less glucose in your blood (1, 2, 3, 4).
- May protect your skin. Red wine vinegar boasts antioxidants that may fight bacterial infections and skin damage. These are primarily anthocyanins — pigments that give fruits and vegetables their blue, red, and purple colors (10, 11).
- May aid weight loss. The acetic acid in red wine vinegar may support weight loss. Acetic acid has been shown to reduce fat storage, increase fat burning, and reduce appetite (19, 20, 21, 22).
- Contains powerful antioxidants. Red wine, the primary ingredient in red wine vinegar, boasts powerful polyphenol antioxidants, including resveratrol. Red wine also contains antioxidant pigments called anthocyanins (26).
- May boost heart health. Red wine vinegar may improve your heart health. Its acetic acid and resveratrol may help prevent blood clots and lower cholesterol, inflammation, and blood pressure (29, 30).
- Incredibly versatile. Red wine vinegar is widely used in cooking but may have other applications as well. It’s often an ingredient in salad dressings, marinades, and reductions.
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