Sage Roast Beef With Merlot Sauce Recipes

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
• Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
• Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
• Insert a meat thermometer into thickest portion or tenderloin.
• Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
• Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
• Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
• Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
• Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
• Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
• Serve sauce with tenderloin.

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.

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.

Steps:

• In a Dutch oven, brown roast on both sides in oil. Season with sage, salt if desired, and pepper. Add beef broth. Cover and bake at 325° for 2-1/2 hours. , Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm. , Combine water and cornstarch; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.

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.

Steps:

• Using rolling pin, pound veal between sheets of waxed paper to 1/4-inch thickness. Sprinkle veal with 3 teaspoons sage, salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 3 minutes per side for medium. Transfer veal to plates. Add chopped shallot to skillet; stir 30 seconds. Add wine and remaining 1 tablespoon butter. Boil sauce until reduced almost to glaze, stirring up any browned bits, about 2 minutes. Spoon sauce over veal; sprinkle with remaining 1 teaspoon sage and serve.

Steps:

• Preheat oven to 350°F.
• Crush saltine crackers in ziplock bag with mallet or rolling pin until finely crushed.
• Combine the first 9 ingredients together in a large bowl and mix well with your hands.
• Place and form meat loaf into a greased 9x5 loaf pan.
• Bake uncovered for 50 minutes.
• Combine sauce ingredients and spread over top of meat loaf.
• Bake 15-20 minutes longer, until thermometer reads 160°F
• Let meat stand for 10 minutes before slicing.
• Enjoy!