Best 6 Steaks With Roasted Garlic Shallots And Red Wine Sauce Recipes

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Indulge in a culinary symphony with our succulent steaks, roasted garlic, shallots, and red wine sauce. These recipes offer a delectable journey for your taste buds, transforming ordinary ingredients into an extraordinary feast. From the tender, juicy steaks seared to perfection to the aromatic roasted garlic and shallots, each element harmonizes to create a symphony of flavors. The rich, velvety red wine sauce adds a touch of sophistication, enhancing the natural flavors of the steak while adding a delightful complexity. Whether you're a seasoned chef or a home cook seeking a special occasion meal, these recipes will guide you through the process of crafting a restaurant-quality dish that will impress your family and friends. Prepare to embark on a culinary adventure that tantalizes the senses and leaves you craving more.

Here are our top 6 tried and tested recipes!

STEAK WITH RED WINE-SHALLOT SAUCE



Steak with Red Wine-Shallot Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 2 servings

Number Of Ingredients 5

1 1-pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed

Steps:

  • Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
  • Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
  • Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

RIBEYE STEAKS WITH RED WINE SAUCE



Ribeye Steaks with Red Wine Sauce image

Thick cut ribeye steaks served with a simple red wine reduction sauce. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.

Provided by Jessica Gavin

Categories     Entree

Time 55m

Number Of Ingredients 13

2 large ribeye steaks (1½ to 2-inches thick)
kosher salt (as needed for seasoning)
black pepper (as needed for seasoning)
1 tablespoon vegetable oil
2 tablespoons unsalted butter (divided)
1 tablespoon minced garlic
¼ cup minced shallots
1 cup red wine (Zinfandel)
1 tablespoon balsamic vinegar
1 sprig rosemary (plus more for garnish)
2 sprigs thyme (plus more for garnish)
1 cup beef stock
¼ cup parsley leaves (roughly chopped)

Steps:

  • Line a sheet pan with foil and place a wire rack on top, set aside.
  • Adjust oven rack to the center position and preheat to 275ºF (135ºC). Place a large 12-inch cast iron skillet in the oven to warm.
  • Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Generously season the meat with salt and ground black pepper on both sides.
  • Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness.
  • Remove the steaks from the oven and set aside.
  • Remove the cast iron pan from the oven and transfer to the stovetop.
  • Heat pan over high heat and add the oil.
  • Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
  • Sear the first side until a deep brown crust is formed, about 2 minutes.
  • Carefully flip the steaks over and sear about 1 ½ to 2 minutes.
  • Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.
  • Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.
  • Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.
  • For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium.
  • Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute.
  • Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.
  • Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes.
  • Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes.
  • Remove rosemary and thyme, discard.
  • Turn off heat and whisk in 1 tablespoon of butter.
  • Taste the red wine sauce and season with more salt and pepper as desired.
  • Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving.

Nutrition Facts : Calories 909 kcal, Carbohydrate 6 g, Protein 42 g, Fat 68 g, SaturatedFat 32 g, Cholesterol 30 mg, Sodium 380 mg, Sugar 2 g, ServingSize 1 serving

PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

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

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

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

ROAST BEEF TENDERLOIN WITH WINE SAUCE



Roast Beef Tenderloin with Wine Sauce image

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

Provided by Jennifer Segal

Categories     Dinner

Time 1h40m

Yield 4-6

Number Of Ingredients 14

8 tablespoons unsalted butter, divided
¾ cup finely chopped shallots, from 2-3 large shallots
1¼ cups red wine
3 cups beef broth
6 fresh thyme sprigs
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons all-purpose flour
1 (2 - 3 lb) center-cut beef tenderloin roast
Kosher salt (½ teaspoon per pound of beef)
Freshly ground black pepper (¼ teaspoon per pound of beef)
2 tablespoons vegetable oil
¼ cup beef broth

Steps:

  • Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  • While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  • Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
  • Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  • Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  • Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  • Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  • Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Nutrition Facts : Calories 1,001, Fat 61 g, Carbohydrate 9 g, Protein 49 g, SaturatedFat 26 g, Sugar 3 g, Fiber 1 g, Sodium 1093 mg, Cholesterol 233 mg

GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE



Grilled Flank Steak with Shallot and Red Wine Sauce image

Provided by Amy Finley

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

4 shallots, sliced in thin rings
4 tablespoons olive oil
1 cup red wine
1 cup beef broth
Salt and freshly ground black pepper
1 (1 1/2 pound) piece flank steak
1 tablespoon cold butter, in small chunks
Special Equipment: A grill or grill pan

Steps:

  • In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
  • Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

STEAKS WITH ROASTED GARLIC, SHALLOTS AND RED WINE SAUCE



Steaks With Roasted Garlic, Shallots and Red Wine Sauce image

I found this in the June 1995 Bon Appetit RSVP section from The Norton House Hotel in Edinburgh, Scotland.

Provided by lazyme

Categories     Steak

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup dry red wine
1/2 cup shallot, chopped
2 garlic cloves, chopped
1/2 teaspoon dried thyme
1 bay leaf
1 cup chicken stock
1 cup beef stock
12 garlic cloves, peeled
12 shallots, peeled
2 tablespoons vegetable oil
24 ounces beef tenderloin steaks, 1-inch thick
1/4 cup butter, chilled, cut in pieces

Steps:

  • Combine first 5 ingredients in heavy medium saucepan over medium-high heat.
  • Boil until liquid is reduced by half, about 6 minutes.
  • Add both stocks and boil until liquid is reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate).
  • Preheat oven to 375.
  • Place whole garlic cloves and shallots on 12-inch square of foil.
  • Drizzle with 1 tablespoon oil.
  • Season with salt and pepper.
  • Bring 4 corners of foil together to form package; twist to seal.
  • Place foil on baking sheet; roasts 30 minutes.
  • Open foil and roast until garlic and shallots are tender and golden, about 30 minutes.
  • Transfer garlic and shallots to platter.
  • Tent with foil.
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
  • Season steaks with salt and pepper.
  • Add to skillet and cook to desired doneness, about 4 minutes per side for rare.
  • Transfer steaks to platter with garlic and shallots; tent with foil.
  • Bring sauce to simmer.
  • Remove from heat.
  • Add butter 1 piece at a time, whisking just until melted.
  • Strain sauce into medium bowl.
  • Season to taste with salt and pepper.
  • Drizzle over steaks, garlic and shallots and serve.

Nutrition Facts : Calories 801.3, Fat 59.4, SaturatedFat 24.6, Cholesterol 153.1, Sodium 458.6, Carbohydrate 20.7, Fiber 0.3, Sugar 1.4, Protein 35.2

Tips:

  • For the best results, use high-quality steaks that are at least 1 inch thick. Look for steaks that are well-marbled with fat, as this will help them stay juicy and flavorful.
  • Be sure to season the steaks generously with salt and pepper before cooking. This will help to enhance their natural flavor.
  • Cook the steaks over medium-high heat until they reach your desired doneness. If you're not sure how to tell when the steaks are done, use a meat thermometer to check the internal temperature.
  • While the steaks are cooking, roast the garlic and shallots. This will help to caramelize them and bring out their sweetness.
  • Make the red wine sauce while the steaks are resting. This will give the flavors time to meld together.
  • Serve the steaks with the roasted garlic and shallots, and spoon the red wine sauce over the top.

Conclusion:

This recipe for steaks with roasted garlic, shallots, and red wine sauce is a classic for a reason. It's simple to make, but the results are always impressive. The steaks are juicy and flavorful, the roasted garlic and shallots are sweet and caramelized, and the red wine sauce is rich and decadent. This dish is perfect for a special occasion or a weeknight dinner.

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