STEAK MARTINI/ASPARAGUS RISOTTO/BRAISED TOMATO WINE SAUCE
Bite into a suculent steak and the first thing that comes to mind, might just be the earthy taste of a Cabernet Sauvignon: Louis A Martini! I found this on the LouisMartini.com and Certified Angus Beef site. Fantastic sounding! Have not tasted it as yet; have saved it for my best friend who is planning a large dinner party;).Edited on10/17/2008: The caloric value is high but this is for a whole meal - steak, risotto, cabernet sauvignon, cream ad infinitum!! Therefore, I am warning you but we tasted this and it was wonderful!! Added a few things here and there but I hope this has made it better - at least we like it! Originally posted: 08/07/2008.:=)
Provided by Manami
Categories Steak
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat 1/4 cup olive oil in braising pan or Dutch oven on medium heat.
- Add garlic and red pepper flakes, if using, and cook 3-4 minutes or until garlic is lightly browned.
- Add mushrooms and cook 5-6 minutes.
- Deglaze pan with wine and add tomatoes.
- Cover tight-fitting lid, reduce heat to medium and gently simmer 40 minutes.
- Heat additional olive oil in heavy-bottomed saucepan or Dutch oven.
- Saute shallots and pancetta 3-4 minutes, stirring constantly.
- Add risotto and cook 2-3 inutes or until risotto begins to brown.
- Combine broth with cream in a small saucepan and heat until simmering.
- Add broth mixture to hot risotto cup by cup, adding more liquid only when the previous cup is absorbed into the rice.
- The final 1-2 cups will not be completely absorbed but will give the risotto a creamy texture.
- Stir in oregano and asparagus and keep warm for service.
- Brush steaks with olive oil and season with salt and pepper.
- Preheat grill on high and reduce to med high; grill steaks to desired doneness.
- Serve steaks with risotto and sauce.
- Serve with Louis M Martini Cabernet Sauvignon!
Nutrition Facts : Calories 1913.5, Fat 134.6, SaturatedFat 53.3, Cholesterol 564.7, Sodium 368.5, Carbohydrate 33.8, Fiber 4.2, Sugar 6.8, Protein 132.1
RED WINE SAUCE
Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make - cook it while steaks are resting then drizzle over when it's ready
Provided by Barney Desmazery
Categories Condiment
Time 15m
Number Of Ingredients 8
Steps:
- Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
- Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.
Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
STEAK IN RED WINE SAUCE
A versatile sauce great on lots of meat dishes, and perfect for steak - a comforting main for a dinner party.
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Yield Makes 850ml-1.2 litres/1½-2 pints
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saucepan. Add the garlic, vegetables and herbs, and cook on a medium heat until they soften and begin to colour. Heat a drop of olive oil in a frying pan. Season the beef trimmings and fry until coloured and sealed all over. Add the meat to the vegetables.
- Pour 1-2 glasses of wine into the frying pan in which you have cooked the meat. Bring this to the boil, scraping and lifting all the meat residue from the bottom of the pan. Pour the liquid into the pan that contains the meat and vegetables. Let the pan's contents bubble until the wine has reduced by three-quarters.
- Now add and reduce the rest of the wine, 1-2 glasses at a time. If you tip it all in at once, you wash the vegetables and meat of their roasted edge, so their flavour in the finished sauce is bland. Reduce by three-quarters, glass by glass until all the wine is used.
- Now add the beef jus, bring to a simmer and cook gently for 45 mins to 1 hr. Regularly skim away any impurities by weaving a small ladle in and out of the top of the sauce. Taste regularly and when you are happy with the flavour, strain the sauce through a fine sieve, squeezing out all the juices from the meat and vegetables.
- Ideally, also pass the sauce through a sieve lined with a piece of muslin, which will help remove fine impurities. Check for seasoning. You can make ahead up to this point, cool and refrigerate or freeze.
- Heat a grill or pan to hot, smear the steaks with oil and cook them, turning once, 4-5 mins for rare, 7-8 mins for medium, 8-10 mins for well done. Serve the steaks on a bed of wilted spinach with sticky shallots and pour the red wine sauce around. Mashed potatoes make a good accompaniment to this.
Nutrition Facts : Calories 328 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Protein 44 grams protein, Sodium 2.94 milligram of sodium
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