Best 4 Red Wine Pan Sauce Atk Recipes

PAN-SEARED STEAKS WITH RED WINE PAN SAUCE

Steps:

• Steaks-pat steaks dry with paper towels, then season with salt and pepper.
• Heat the oil in a 12-inch skillet over med-high heat until just smoking.
• Brown the steaks on the first side, about 4 minutes.
• Flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.
• Transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.
• Sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.
• Add in the shallot; cook until softened, about 2 minutes.
• Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.
• Stir in any accumulated meat juice.
• Turn the heat to low and whisk in the butter, one piece at a time.
• Off the heat, stir in the thyme and season with salt and pepper to taste.
• Spoon the sauce over the steaks before serving.

RED WINE PAN SAUCE

Steps:

• In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
• Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.

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.

PAN SEARED FILET OF SIRLOIN WITH RED WINE SAUCE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350ºF. Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 - 10 minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest 5 minutes before serving. After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste. Serve over steak.