Merlot sauce steaks recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
Beef fillet steaks drizzled with a decadent Merlot wine sauce made with butter, herbs, shallots and garlic. Simple and elegant main for a simple and elegant meal.
79 people made this
- 750ml Merlot wine
- 850ml chicken stock
- 425ml beef stock
- 30g unsalted butter, softened
- 1 tablespoon plain flour
- 1 tablespoon olive oil
- 6 (170g) beef fillet steaks
- salt and freshly ground black pepper to taste
- 4 tablespoons chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon fresh thyme
MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min
- In a heavy saucepan over high heat combine wine, chicken stock and beef stock. Bring to the boil and cook until mixture is reduced to 480ml, about an hour. Season with salt to taste. (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 frying pan over medium heat. Sprinkle steaks with salt and pepper, and cook until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
- Stir shallots, garlic and thyme into frying pan. Add 480ml reduced wine mixture to frying pan. Bring mixture to the 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.
Reviews & ratingsAverage global rating:(86)
Reviews in English (71)
This is absolute divine. The main key to having this turn out great is using an excellent red wine that you want to drink. If you don't want to drink it out of the bottle, you won't love the sauce. Take the time to find a good wine, splurge a little if you have to. I add sliced mushrooms to the pan sauce.-13 Sep 2007
by I'm nuts too...
WOW! This sauce has a beautiful presentation, not to mention a wonderful flavor! I scaled it down to 2 & used a small (187ml) bottle of Merlot. I can't wait to serve it to guests. Thanks Melody!!-12 Oct 2002
I'm still a newish cook, and this recipe entailed several firsts for me: the first time I've cooked with either filet mignon or shallots, and the first time I've ever reduced a sauce.With those caveats, I found the results to be a little disappointing, flavor-wise. But I had very high expectations, so this just resulted in this being "pretty good" in my book. The filets with the shallots and garlic were very tasty, but I found my wine sauce to be fairly bland.Step 1 wasn't too clear (to this beginner) about what heat (low, medium, high, boil) to reduce the sauce on. I had it too low, then cranked it up, and it still took me 1.5 hours to get 3 cups of sauce.And I don't think the 2-3 minutes in step 3 was enough to thicken the sauce, either.I may try this recipe again, though - it has a lot of potential, but I've got to get the hang of making sauces like this.-17 May 2005
Steak with Mushroom-Merlot Sauce
Steak with mushroom-Merlot sauce.Cooked beef steak served with mushroom-wine sauce.
- 1 cup (250 ml) Merlot
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 2 pounds (960 g) beef steak,boneless
- 3 shallots,minced
- 3-5 cloves garlic,peeled and crushed
- 8 oz (240 g) mushrooms,sliced
- 1/3 cup (80 ml) whipping cream
- 1/4 teaspoon salt
- 8 grinds black pepper
- 2 tablespoons tomato paste
Prepare marinade:In a small mixing bowl,combine wine,1 tablespoon olive oil and thyme. Mix well and set aside.
Rinse steak and pat dry. Place steak in shallow glass dish.
Pour marinade over steak and turn it to coat well both sides. Cover and refrigerate 2 hours,turning once or twice.
Remove steak from marinade.
In a heavy saucepan,heat the remaining olive oil. Sauté shallots and minced garlic for 3 minutes over low heat,stirring. Pour in the wine marinade and bring it to a boil. Boil until it is slightly reduced,about 10 minutes.
Add sliced mushrooms,then reduce heat to low and cook them until soft(about 5 minutes). Add whipped cream,salt,black pepper and tomato pastesimmer for 3 minutes.
Cook steak 3 inches(7.5 cm) from heat,about 4 minutes per side for medium-rare. Slice cooked steak thinly on the diagonal(against the grain).
Arrange on a serving platter. Cover with wine sauce and serve immediately.
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 (the store brand meat). 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, it’s 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 (32 to 35ºC) for medium-rare or 100 to 105ºF (38 to 41ºC) for medium. After searing the steaks, target 120 to 125ºF (49 to 52ºC) for medium-rare, or 130 (50ºC) 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.
To prepare the sauce, heat the oil in a saucepan. Add the garlic, onion, carrot and celery saute over medium heat for 7 to 8 minutes, until the onion is lightly browned. Stir in the tomato paste and cook for about 2 minutes.
Deglaze the pan with the wine and then stir in the bay leaves, thyme and peppercorns. Bring the sauce to a boil over medium-high heat and reduce by half. Add the stock and return to a boil. Lower the heat to a simmer and cook the sauce, stirring occasionally for about 30 minutes, until reduced to about 2 cups of liquid. Strain through a fine-mesh sieve into a clean saucepan and keep warm.
Season steaks on both sides with salt and pepper. Heat the oil in a saute pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium. Remove the steaks from the pan and keep warm.
Add the shallots and mushrooms to the same pan and saute over medium-high heat for about 5 minutes, until lightly brown. Add the Merlot sauce and bring to a simmer. Reduce the liquid by half and stir in the butter until throughly incorporated. Add the parsley before serving.
Place the steaks in the center of warm serving plate and spoon the mushroom sauce over and around the filets.
Merlot Sauce Recipe
- 1 shallot minced
- 1 tablespoon butter
- 1 cup Merlot wine
- 1 teaspoon dried thyme
- 1 cup demi glace
- 2 ounces heavy cream
- salt and pepper to taste
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best. Savory Choice's Demi GlaceReady in minutes, Savory Choice beef demi glace allows home chefs to deliver impressive restaurant-quality meals quickly and cost-effectively. Professional chefs typically take at least 24 hours to prepare this traditional reduction sauce by simmering stock, vegetables, wine and spices to a velvety consistency. One of my first commercial demi glace products and still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor and quality when it comes to sauces, stock, and soup. This product comes in 1 pound tubs and 1.5 ounce pucks and even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party and need the pounder.
Get Sauced: 10 Great Grilling Recipes
The warmth of bright sunshine. The crisp taste of ice-cold lemonade. The smoky sizzle of a hot grill.
The first signs of summer are officially here. And this year, more than ever, it&rsquos a great time to enjoy the great outdoors &ndash even if it means just kicking back in your own backyard.
From dinners on the deck to campfire cookouts, here are 10 delicious reasons to get grilling.
10 Great Ways to Get Saucy 1.
1.Chipotle BBQ Baby Back Ribs. Grab extra napkins for these tender, fall-off-the-bone ribs, slathered in a smoky-sweet sauce with hints of juicy pomegranate, mango and chipotle.
For a family-style feast, serve &lsquoem with potato salad, baked beans and cornbread muffins.
2. Sweet & Sour Grilled Meatballs Over Rice. Like summer on a stick, these tropical meatballs are skewered with sunny pineapple and sweet bell peppers &ndash all drizzled with a spicy citrus glaze.
Featured sauce: Orange Chile Sauce
3. Merlot Bacon-Wrapped Tenderloin. Smoky-salty bacon. Juicy pork. Succulent steak sauce. What&rsquos not to love, right?
This weekend we fired up the grill with this easy recipe, and everyone LOVED it &ndash including my 10-year-old and 7-year old boys.
4. Grilled Honey Teriyaki Chicken Tenders. Great for kids! These homemade chicken tenders get a healthy, summery twist with a splash of fresh lime, teriyaki and light coconut milk.
Try the marinade and dipping sauce with boneless pork chops, too. It&rsquos delish!
5. Vidalia Chicken & Veggie Grilled Platter. Bring together all the bright colors and flavors of summertime with this family-style platter, loaded with grilled chicken thighs, fresh garden veggies and fingerling potatoes.
Featured sauce: Vidalia Onion Dressing
Perfect for the patio or picnics in the backyard!
6. Bacon Pepper Burgers. Make your own restaurant-style cheeseburgers at home, topped with smoky-tangy aioli, fresh lettuce and garden-ripe tomatoes.
Serve with French fries, sweet potato wedges or fresh fruit.
7. Sweet Pepper Jalapeno Sliders. Prefer something a little less traditional? Try these sassy island-inspired sliders, topped with melty brie, jalapeno jam and peppery arugula &ndash all on toasted Hawaiian sweet rolls.
8. Buffalo Dill Shrimp or Chicken Skewers. For a quick dinner, stack jumbo shrimp or cubed chicken onto skewers, and brush them with zesty Buffalo Dill Sauce during the last few minutes of grilling.
For a richer and silkier sauce, try mixing it with a little melted butter, too!
9. Smoky BBQ Chicken Salad. Grilled chicken and fresh salad make a perfect summer weeknight meal.
Toss together this Southwestern-style salad in 30 minutes, filled with chopped avocado, sweet corn, tomatoes and tortilla strips.
10. Bayou Bourbon Turkey Burgers. For a family favorite, try these easy and delicious turkey burgers, topped with Swiss cheese and creamy slaw.
Featured sauce: Bayou Bourbon Sauce
By the way, this brown sugar bourbon sauce is one of my family&rsquos all-time faves. It&rsquos also divine on grilled salmon, ham steaks and pork chops. You can find more than 300 great grilling recipes on our website, too.
Now it&rsquos your turn! What&rsquos your favorite grilling go-to sauce or secret? We&rsquod love to hear from you.
Filet Mignon with Merlot Cream Sauce
Melt 1 tablespoon butter with 1 tablespoon oil in a saute pan. When the butter begins to foam, add the filets and cook until browned, approximately 4 minutes on each side. Use tongs to turn the meat so you won't pierce holes in the filets. Cook on as high a temperature as possible without the butter becoming dark.
When you have cooked the filets to the desired doneness, remove filets from pan and place on a plate.
While the butter and olive oil are still very hot, deglaze the pan by pouring in the wine and loosening the steak bits.
Continue to cook the wine, stirring occasionally, until the wine reduces to about 1/4 cup. Stir in the cream and bring just to a boil and remove from heat.
Stir in the remaining 2 tablespoons butter and pour entire sauce through a strainer into a cup.
Place the filet in the center of serving plate and pour the Merlot cream sauce on top.
Optional Ingredients: You may add 1 tablespoon chopped shallots and 1 tablespoon fresh tarragon to the saute pan just before adding the wine.
Cooking tips: To reduce the sauce, keep the liquid to a boil, stirring occasionally. If you like your meat well done, simply place the filets in an ovenproof pan and bake them at 350 degrees F for 5 to 10 minutes more.
Extra virgin olive oil is the best and fruitiest of the olive oils. Tree-ripened olives are pressed to extract oils of varying flavors, acidity and colors. Various, flavored, olive oils are widening the range of flavors and are used frequently in this cookbook.
Filet Mignon is a boneless cut from the small end of beef tenderloin. It is extremely tender and is best sauteed, broiled or grilled quickly by searing the outside to retain the hearty juices inside. Never overcook the filet.
Merlot is a full bodied, red wine grape similar to, but more mellow than Cabernet Sauvignon. It does not overpower the filet mignon, but rather enhances the rich, beef juices.
10 steak sauces you can make in minutes
When you're cooking steak, whip up a sauce to go with it. Our cookery team has created 10 speedy sauces that are as tasty as they are quick to make.
If our site’s statistics show one thing, it’s that you love steak and want to know how to cook it perfectly. Our guide to cooking the perfect steak is one of our most popular, whatever day of the year. We have plenty of supplementary guides, too, from ideas on side dishes to a video that’ll help you perfect your technique.
Even if you have all these bases covered, there’s no denying the importance of matching your meat with the perfect sauce. To add to the recipe ideas we already have on our site, we asked our cookery team to create 10 sauces that are ready in 25 minutes or under. All these sauces serve two people.
1. Salsa verde
Ready in… 15 mins
This piquant Italian green sauce doesn’t require any cooking.
Chop a small bunch each of parsley, chives and mint into small pieces and mix in a bowl with 1 tsp capers, 2 or 3 chopped anchovies, 1 crushed garlic clove, the juice of 1 lemon and 3 tbsp olive oil. Mix well and season to taste.
2. Smart peppercorn sauce
Ready in… 20 mins
This classic, creamy steak sauce can be ready in no time.
Put 2 tbsp red wine vinegar into a large, non-stick frying pan and bring to a simmer. Add 150ml chicken stock and reduce the mixture by half over a high heat. Add 2 tsp green peppercorns, crushing a few of them gently in the pan with the back of a spoon. Season and reduce, then stir in 4 tbsp double cream. Simmer for 1 or 2 mins until the sauce is slightly thickened.
3. Cheat’s Béarnaise sauce
Ready in… 25 mins
If you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged Béarnaise.
Melt 25g butter over a medium heat and add 1 finely chopped shallot. Cook for 5-6 mins, then add 1 tsp white wine vinegar. Cook for another couple of minutes, then stir in 100g crème frâiche, 1 tsp Dijon mustard, ½ tsp capers and a small bunch of chopped tarragon. Reduce the heat and cook gently for 2-3 mins until simmering, then season and serve.
If you want to try making Béarnaise and hollandaise sauces the traditional French way, you may find our video guide helpful:
4. Black bean & sesame sauce
Ready in… 25 mins
Team the umami flavour of steak with a deeply savoury Asian-style sauce, thickened with hardy black beans.
Drain and rinse ½ a can black beans and put into a food processor. Add 1 tsp dark brown soft sugar, 2 tsp honey, 1 tsp Chinese five-spice powder, ½ teaspoon grated ginger, 1 red chilli, 2 tsp tahini paste, 2 tbsp cider vinegar, 2 tsp soy sauce and 5 tbsp water. Blend until very smooth, then pour into a saucepan and bring to a simmer. Cook for around 5 mins, or until glossy and thick, stirring all the time.
5. Spicy chimichurri
Ready in… 5 mins
Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick.
Put 1 garlic clove, 1 red chilli, a small bunch each of coriander and parsley and 3 tbsp red wine vinegar in a small food processor. Blitz until finely chopped, then add 2 tbsp olive oil and blitz again. Season and refrigerate until serving. We also have a 10-minute version, made with green chilli.
6. Quick red wine sauce
Ready in… 20 mins
Opt for a bistro classic by making a rich, boozy jus.
Put 250ml beef stock into a saucepan and reduce by half. Add 125ml red wine, 2 tsp dark brown sugar and 1 tsp balsamic vinegar. Leave to cook for another 10 mins over a high heat, or until the sauce has reduced by half again. Season to taste and serve.
7. Teriyaki sauce
Ready in… 20 mins
This Japanese sauce has the sweet/savoury balance honed to a tee.
Mix 5 tbsp soy sauce, 3 tbsp sake, 2 tbsp mirin, ½ tsp grated ginger and 1 tsp honey. Pour the mixture into a small saucepan and bring to a simmer. Cook for around 5 mins, or until slightly thickened. Remove from the heat and stir in 1 sliced spring onion. Season to taste, then serve.
8. Super-swift mustard sauce
Ready in… 10 minutes
It doesn’t get much simpler than a two-component sauce.
Mix 2 tbsp Dijon mustard with 100g crème frâiche in a saucepan and heat gently until simmering. Season to taste and serve.
9. Blue cheese sauce
Ready in… 20 mins
Steak and blue cheese is a match made in heaven.
Melt 25g butter in a pan over a medium heat, then stir in 1 tbsp flour. Slowly add 150ml milk, stirring all the time, until the sauce is smooth and all the milk has been added. Bring to a simmer and add 50g chopped stilton (or another blue cheese) and stir. Cook until melted and the sauce has thickened slightly, then season to taste and serve.
10. Mushroom sauce
Ready in… 15 mins
We’d never turn our noses up at retro-style grilled mushrooms, but this creamy sauce is a little more refined.
Pour 1 tbsp olive oil into a saucepan over a high heat and add 6 sliced chestnut mushrooms. Fry for 5 mins, or until golden, then stir in 1 crushed garlic clove and 2 tbsp brandy. Cook until the brandy has almost totally evaporated, then stir in 4 tbsp double cream and 1 tsp wholegrain mustard. Reduce the heat and bring to a simmer. Cook for 2-3 mins more, then season and serve.
Learn how to cook the perfect steak with our video guide:
For more inspiration, visit our steak recipe collection. We’d love to hear your ideas for steak accompaniments, too…
Allow the steaks to rest at room temperature for 30 minutes. Pat the steaks dry and season generously on all sides with the salt and pepper.
In a large skillet, add the oil and heat over medium-high heat it is hot but not smoking.
Carefully place the steaks in the skillet and sear until a dark brown crust forms, about 4 to 6 minutes per side for medium-rare. Using tongs, transfer the steak to a cutting board with a well and tent loosely with foil. Allow the steaks to rest at least 10 minutes.
Pour off and discard the oil from the skillet used to cook the steaks. Place the skillet over medium heat, add 1 tablespoon butter and heat until the butter foams. When the foaming subsides, add the garlic and shallots and cook, stirring constantly, until softened and lightly browned, about 5 to 7 minutes. Add the wine, stock, thyme sprigs and mustard, scraping the bottom of the pan with a wooden spoon to release the browned bits. Continue cooking until the liquid is reduced by half, about 8 to 10 minutes. Remove the thyme sprigs, taste the sauce, and season with salt and pepper. Stir in the butter, if using. Keep the sauce warm over low heat.
To serve, cut the steaks into 1/2-inch thick slices across the grain using a sharp slicing knife. Divide the slices between four warmed dinner plates, drizzle with a few ounces of the pan sauce, and garnish with chopped thyme. Serve immediately with additional pan sauce in a gravy boat on the side.
New York Steaks with Boursin and Merlot Sauce
Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet cook about 4 minutes per side for medium-rare. Transfer to platter top each with 1 cheese wedge. Tent with foil to keep warm.
Pour off drippings from 1 skillet add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.
How would you rate New York Steaks with Boursin and Merlot Sauce?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.