Best 6 Peppered Steak In Red Wine Sauce Recipes

PEPPERED DUCK BREAST WITH RED WINE SAUCE

Steps:

• Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
• Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
• Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
• Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.

PAN-SEARED STEAK WITH RED WINE SAUCE

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.

PEPPERED STEAK IN RED WINE SAUCE

Steps:

• Mix the crushed peppercorns with the olive oil. Pour the mixture on to a dinner plate and rub into both sides of the steaks. Leave to marinate in the fridge for 1 hour.
• Heat a frying pan or a griddle until hot and cook the steaks for 2-3 minutes on each side (for rare), or longer on all sides and cooked to your liking. Remove the steaks and set aside in a warm place.
• Add the wine, garlic, rosemary, and thyme to the pan and stir well, scraping up any browned bit from the bottom of the pan with a wooden spoon. Simmer for 5 minutes, until the volume of liquid has reduced, and you have a thick sauce and pour over the steaks.

STEAKS IN RED WINE SAUCE

Steps:

• Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.
• Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.

T-BONE STEAKS WITH RED WINE SAUCE

Steps:

• Season steaks on both sides generously with onion powder, salt, and pepper. Add 3 sprigs of fresh thyme on each side of the steaks and place inside vacuum-seal bags and seal.
• Place vacuum-sealed bags into a sous vide water bath with the temperature set to 129 degrees F (54 degrees C). Leave in water bath for 1 1/2 hours.
• Take steaks out, pat dry with paper towels, and remove, reserving sprigs of thyme.
• Heat a cast iron pan over high heat. Drizzle in avocado oil. Sear steaks for about 45 seconds per side. Drop 2 tablespoons butter and garlic into the pan while searing the second side, tilt the pan, and spoon butter on top of steak. Add remaining butter and sear the edges of the steak using tongs, about 45 seconds each.
• Remove steaks from the pan and add red wine, Worcestershire sauce, reserved sprigs of thyme, and broth. Let simmer until liquid has reduced by half, 4 to 5 minutes. Strain liquid through a fine-mesh sieve into a bowl. Top steaks with red wine sauce and serve.

PEPPERCORN SAUCE

Steps:

• Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
• Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.