What Is Nappe Consistency
When making a sauce, the nappe consistency refers to the point when the sauce has reached the desired texture and will coat the food evenly. To check, simply dip a tablespoon into the sauce and swirl it around. Lift the spoon and flip it over to look at the back. The sauce should have coated the spoon but if it quickly runs off, it is not yet thick enough and needs to cook longer.
How To Cook Ribeye Steaks
- Selection: There are different quality grades of beef, the most commonly found in the market are USDA prime, choice, select, or standard . I recommend USDA prime if the budget allows, as it has the most abundant marbling. Otherwise, USDA choice will have a pleasant taste as well.
- Thickness: Buy ribeye steaks that are at least 1 1/2 to 2-inches thick for the best cooking results using the reverse searing method. This will ensure the right doneness in the center and prevent overcooking.
- Cooking: Traditional methods use a pan-frying technique, however after being introduced to the reverse searing method and testing it out, its my preferred way to cook a high-quality piece of steak.
- Temperature: Using a digital meat thermometer after baking, target an internal temperature of 90 to 95ºF for medium-rare or 100 to 105ºF for medium. After searing the steaks, target 120 to 125ºF for medium-rare, or 130 for medium.
- Resting: After about 10 minutes, the meat temperature should increase by about 5 degrees after resting from carryover cooking. This process allows the juices to redistribute inside the steak evenly.
Steak In Red Wine Sauce Recipe
One of the best drink pairings for a delicious steak is a nice glass of red wine. The wine helps to draw even more flavor out of the meat with every sip, making the two a wonderful complement for each other, providing great balance.
While pouring a glass of wine with your steak dinner is certainly a great option on its own, food photographer Petar Marshall has taken things one step further in creating a red wine sauce. “The flavors of the sauce complement the steak beautifully, while adding a richness to the dish,” he says. And with such an impressive appearance, it would be the ideal dish to make for your sweetheart on Valentine’s Day, or any other day for that matter.
But don’t let the name intimidate you. If you can cook a steak, you can certainly pull off this recipe. And better yet, you’ll only need to take 30 minutes out of your day to do it.
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Essential Tools For Making Steak With Wine Sauce
Digital Meat Thermometer | How many times have you bought a cheap meat thermometer that ended up in the trash? I’ve been guilty of that. I finally ‘splurged’ and bought this digital meat thermometer and I’ve been so happy with it. Trust me, having a meat thermometer that I can trust has been SO useful.
Red Wine | I’m a big fan of California Wine Club and order regularly because I can get quality wines at lower prices than if I were to buy wine at the store. Plus, I get to try new wines that aren’t available in my area.
Immersion Blender | If you want the steak sauce to be a smooth texture, you can use an immersion blender to blend the ingredients. I like my steak sauce chunkier, but I use my immersion blender all the time. It is great for making creamy soups, applesauce, and so many other recipes.
What Are The Best Red Wines To Pair With Steak
Nothing is quite like going out to eat or having someone special over to enjoy a nice steak. The energy and time that goes into a nice meal with steak is often something that people recall any time they need to think back on a fond memory.
We have all had those steaks that we will never forget and will always use as the gold standard going forward.
As important as it is to craft the perfect steak, there is one critical factor you miss out on if all you think of is the steak.
That factor is creating a harmonious flavor that both highlights the steak and brings its true taste to the surface. There is really no better way to do that than with a perfect glass of wine.
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How To Make Red Wine Jus
How To Make Red Wine Sauce
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Steak With Red Wine Pan Sauce
- Serves
- Cooking time10mins
Just three ingredients transform into a magical, restaurant-quality sauce that brings the steakhouse to your home.
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- 2 pkgs Nature’s Promise ® Organic Grass-Fed Beef Strip Steak
- 1 cup dry red wine
- 8 sprigs fresh thyme
- 1 pkg Nature’s Promise ® Free from Yukon Gold Mashed Potatoes
- 2 tbsp butter, cut up
How To Fry Potatoes In A Pan
If youre looking for the best potato variety for frying, choose Russet. You will need 2 potatoes for 2 servings.
More Interesting Recipes:
Heat the pan. Add leftover fat with juice and oil in a pan. Add 2 tsp butter.
Wash, peel and thinly slice potatoes. Then cook them in a pan until edges are slightly browned, then flip and cook 2 minutes more.
Put the potatoes on a paper towel to absorb the leftover fat.
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Recipe Notes For The Best Steak Sauce:
- Use the right pan. Because higher heat is needed for a good sear on the beef, I find that cast iron is the best choice. Stainless steel can also work, but you risk the food sticking if you arent careful.
- Use the best ingredients for the best results. Use the wine you like to drink vs cheaper wine because it will come through in the taste. Dont skip the cognac and use beef stock vs beef broth for rich flavor.
- Baste the meat with butter. This is optional since youd be adding extra butter but the result will be rich and flavorful. Its a secret to even browning and getting that gorgeous golden color on the crust. Do this during the last minute of cooking, right as the filet mignon starts to reach the desired temperature.
- Dont forget to finish the sauce with butter when you take it off the heat for a beautiful glossy finish.
- Reduction for finishing sauces and glazes is best to do in the same pan as where the meat was cooked to incorporate the drippings for more flavor.
Ingredients For Red Wine Steak Sauce
- Canola Oil Vegetable oil will also work well.
- Shallots Shallots are the best for this recipe, as they have a delicate texture and hint of sweetness and garlic flavor that balances with their also present onion flavor.
- Garlic Cloves For the best results, use fresh garlic, not pre-minced garlic.
- Cognac Use a good quality cognac for the best flavor. While you dont need the most expensive bottle to have a delicious sauce, youll want to steer clear of the bottom shelf options.
- Red Wine You want to use a rich and full bodied red wine. Make sure to NOT use any sweet wines! I recommend a nice Zinfandel, Malbec, or Pinot Noire. These wines are not too dry, have a very slight sweetness to them, and are rich and full bodied.
- Beef Stock Use beef stock rather than broth or use homemade Beef Stock when available.
- Thyme
- Black Pepper
- Butter use unsalted butter to finish the sauce.
In addition to the items listed, you will need 2 to 4 of your favorite steaks. The instructions in the recipe card are for filet mignon, so be sure to make the necessary adjustments if you will be using a different cuts of steaks.
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Charred Steak And Red Wine Jus
A luxuriously hearty dinner that packs a punch with a char-grilled steak and a robust red wine jus. Serve with roasted baby potatoes and your favourite seasonal greens, such as grilled asparagus or broccoli for the perfect night in!
- Pams extra virgin olive oil
- 600g Sirloin steak, room temperature
- 1 tbsp + 1 tbsp Pams butter
- 1 onion, finely diced
- ½ cup De Bortoli Woodfired Cabernet Sauvignon 2019
- 1 cup beef stock
- 1 tsp Pams dijon mustard
What Youll Need To Make Beef Tenderloin With Red Wine Sauce
The recipe calls for a beef tenderloin roast, which is the most tender cut of beef available. Beef tenderloin refers to the large cut of beef before it is sliced into steaks. Once cut, those steaks are referred to as filet mignon. Package labeling can vary depending upon where you shop for example, you will sometimes find it labeled Chateaubriand or filet mignon roast so if youre uncertain about what youre buying, just ask the butcher.
You may notice that my tenderloin has some kitchen twine tied around one end of it that is the way I purchased it. Butchers often tie tenderloin up near the tapered end so that it is the same thickness all the way around. If yours comes that way, leave the string on until after its cooked. If it doesnt, no worries no need to do any tying.
When selecting a wine for the sauce, you can use any red Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. that you have in the house. Dont use anything too pricey when using wine for cooking, always select a bottle thats inexpensive but still good enough to drink.
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Best Red Wine Sauce For Steak
If you know anything about me, you know I love cooking steak for my family. It is a constant feature in my household, from grilled chuck steak to gorgeous pan-seared ribeye.
One of my favorite additions to steak is to make a mouth-watering sauce with it. This red wine reduction sauce is the result of wanting a beautiful sauce to serve with a cut of ribeye! All those delicious brown bits you scrape up from the bottom of the pan, and the drippings, are just what you need to make the base of a beautiful reduction sauce.
Garlic and shallots concentrate the flavors built up in the pan. The red wine reduces to thicken and intensify those flavors, and the balsamic vinegar adds the perfect touch of sweetness and tangy that pair so nicely with a perfectly cooked steak.
You will not believe how easily this sauce comes together! The lovely, rich deep red notes look fabulous in a dish on the table or ladled over sliced steak right on the plate. I guarantee you’re going to love it.
Super flavor and easy! Made it with semi-sweet merlot in deer steak drippings. So Good! New go to wine sauce recipe. Thank you for sharing!
Carol on Pinterest
What Wine Pairs Best With Filet Mignon
The filet mignon is a notoriously difficult cut of steak to make taste great as it has a flavor that takes some real work to unlock.
Filet mignon comes from an area where there is not much fat and means that there is a flavor characteristic that is more tender and prone to overcompensating with added sauces and seasoning.
While there are many ways to create your perfect cut, many believe that the best filet mignon is one that is kept simple. When enjoying a filet mignon with a conservative cooking style, you will likely want to try a wine that offers a lightness that does not come in and obliterate the flavors created by the meat.
This means that the natural choice is a fresh pinot noir, as the wines fruitfulness will not make so much of an impact to take away from the naturally presented steak.
For many people, a filet mignon is best enjoyed with a lighter sauce to bring out more flavor in the meat itself. If you are incorporating a sauce, you will want to look to a chardonnay or merlot that will really help to keep the boldness contained between the wine and the meat.
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How To Butterfly A Thick Filet Mignon Steak
If you have a thick steak and you want your steak medium or medium well, then you may want to butterfly it first. If the chain muscle is still attached, you can make a lovely heart shape with the steak.
Either cut will work with the following recipemedallions with or without the chain, or heart-shaped butterflied.
Roast Beef Tenderloin With Red Wine Sauce
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This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!
Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. Not only is it elegant, but its also simple to make. The sauce can be made mostly in advance so theres very little fussing at the last minute and beef tenderloin, believe it or not, is one of the easiest things in the world to cook.
If youre thinking, Beef tenderloin is such an expensive cut. What if I overcook it? How will I know when its done? I promise you: you dont need to be an experienced cook to make a perfect beef tenderloin. All you need is a meat thermometer. The one I use has a leave-in probe and remote monitor , so I know when the roast is done without ever even opening my oven. Theres no poking, cutting, peeking, or guesswork involved.
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Why This Recipe Works
For a pan-seared steak recipe with a full-bodied, complex steak sauce, we cooked the steaks in a high-quality, heavy pan, reducing the heat to prevent burning and moving the steaks only once. By adding a few extra ingredients to the traditi… Read More
- 2 chocolate bar biscuit croissant topping
- 1 jelly cotton candy
- 2 caramels tart gummi bears
- 6 butterscotch caramel lollipops
- ¼ cup sugar
Choosing A Red Wine For Sauce
Depending on the type of wine you select, different notes are added to the sauce. I prefer to use a full-bodied reds like Cabernet Sauvignon or Merlot. These wines have rich and fruity notes of cherry, plum, and currants which work nicely with steak.
Some dry red wines also add spicy notes, like pepper, cinnamon, clove, nutmeg, anise, ginger, or cardamom. These wines typically come from Syrah, Grenache, Petite Syrah, Malbec or Zinfandel grapes.
For the lightest version of this sauce, you can use a Pinot Noir, Chianti, or French Cotes du Rhone. These wines are typically lighter and have earthy notes, like oak or smoke because the skins of the grape are thinner.
Whatever flavors sound best to you are what you should use for your red wine reduction sauce!
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How To Make A Red Wine Reduction For Steak
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A red wine reduction is a sauce made with red wine, beef broth and aromatic vegetables and is used to drizzle over steaks and roasts. This reduction sauce adds flavor and richness to the dish, but the alcohol will evaporate during cooking. Here are some tips on how to make a red wine reduction for steak.
How To Choose Beef For Steak
First of all, when you go shopping or to the butcher, choose entrecote that is cut from the rib area. Entrecote is a premium beef cut. If you cant find exactly entrecote, you can look for the boneless ribeye steak, Scotch fillet, bef tenderloin or sirloin for this red wine sauce steak recipe.
The beef steak should be cut about 1 inch thick or 2,5 cm.
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What Wine Pairs Best With Ribeye
When it comes to flavor and a cut that embodies the word juicy, the ribeye is what comes to mind for many. The ribeye is a cut from the rib of a cow that comes with the signature bone attached to it for the cowboy ribeye. Other variants come without the bone for serving purposes.
Something to keep in mind when pairing wine with this cut of steak is that it has a higher fat content than many other cuts and will need a wine that complements that base flavor. What would really make a cut of ribeye pop is something like a Zinfandel, that has some fruitiness to contrast the fat in the ribeye in an exciting way.
When you are bringing more flair into the steak itself with added seasoning, try to reach for a Bordeaux or Merlot to help balance out the newly added flavor.
