- Home
- Beef
- How To make Beef Rib Eye Roast with Red Wine Mushroom Sauce
How To make Beef Rib Eye Roast with Red Wine Mushroom Sauce
1 3 lb. boneless beef rib eye
Roast 3/4 ts Salt,divided
1/2 ts Pepper,divided
1/2 c Chopped onion
1/2 c Dry red wine
1 tb Cornstarch
1 cn (13 3/4 oz) single strength
Beef broth 1 cn (4 oz) mushroom pieces and
Stems, drained 1 tb Chopped parsley
About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and 1/4 tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open roasting pan.Insert meat thermometer so bulb is centered in thickest part,but not resting in fat.Do not add water.Do not cover. Roast in 350 degree oven to desired degree of doneness.Allow 18 to 20 minutes for rare;20 to 22 minutes for medium. About 15 minutes before serving,remove roast when meat thermometer registers 135 degrees for rare;155 degrees for medium.Tent with aluminum foil;allow roast to "stand" 15 minutes in warm place before carving. Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare,160 degrees for medium. While roast is standing,remove rack from roasting pan;skim fat.Add onions to pan drippings;place roasting pan over medium high heat on top of range.Cook onions,stirring occasionally,until tender,about 3 minutes.Add wine;bring to boil;cook about 3 minutes or until thickened. Combine cornstarch and remaining,salt and pepper.Gradually,add beef broth to cornstarch mixture,stirring constantly;add to wine mixture in roasting pan.Continue cooking.Stir in mushrooms and parsley.Pour into serving container.Carve rib eye roast into thin slices.Serve with Red Wine and Mushroom Sauce.
How To make Beef Rib Eye Roast with Red Wine Mushroom Sauce's Videos
Ribeye Steak With Red Wine Sauce - Steak Bordelaise With Garlic, Shallots & Fresh Thyme
Steak with red wine sauce, also known as Steak Bordelaise, is a delicious restaurant quality dish that you can easily prepare using just a skillet, an oven, and some simple cooking techniques. Join Eric from Simply Elegant Home Cooking as he demonstrates this delicious French recipe. Some of the most important elements to this dish are to buy high quality ingredients. You want to use homemade beef stock, a good quality red wine that you would enjoy drinking, as well as a thick cut, nicely marbles ribeye steak. A high quality NY strip steak would substitute nicely for the ribeye.
Ingredients:
-1 thick cut ribeye steak (approximately 1 lb)
-1 tablespoon neutral cooking oil
-1/2 cup homemade beef stock
-1/2 cup good quality red wine
-1 large sprig of fresh thyme
-2 cloves garlic
-2 small shallots
-1 tablespoon butter
-salt and pepper to taste
Directions:
-Remove steak from the fridge an hour before cooking.
-Preheat the oven to 400 degree f.
-Shortly before cooking, use a paper towel to blot the steak as dry as possible on all sides and edges.
-Liberally season the steak with salt and pepper, using your hands to press the seasoning into the meat.
-Preheat a large stainless steel skillet on medium high heat and oil the oil.
-Once pan is up to full temperature, add in the ribeye steak.
-Sear on each side for 2 1/2 minutes and do not move the steak at all other than to flip.
-Sear each edge for about 1 minutee.
-Remove steak to a clean oven safe plate or dish and turn off the heat on the skillet.
-Add in the garlic and shallots and saute for about 1-2 minutes.
-Deglaze with the red wine.
-Turn the heat back on to medium high and use a spatula to scrape away any browned bits from the bottom of the pan.
-Add in the fresh thyme.
-Once the sauce is at a rapid simmer, add the steak into the preheated oven and cook for about 4 minutes or until desired doneness is reached.
-When the red wine sauce has reduced in volume by about half, add in the beef stock and reduce again until thick and syrupy.
-Remove steak from oven after 4 minutes and add any accumulated juices into the sauce.
-Once sauce is thick, turn off the heat and add in the butter. Move the butter around with a spatula until it has fully incorporated into the pan sauce.
-Slice the steak, strain all of the solids out of the red wine pan sauce, serve, and enjoy!
NY Strip Steak With Mushroom Sauce With Cream, Red Wine & Rosemary In Cast Iron Skillet
This NY strip steak with mushroom sauce with cream, red wine and rosemary recipe is sure to impress your friends! Join Eric from Simply Elegant Home Cooking to see how easy it is to prepare this restaurant quality dish using just a cast iron skillet in your home kitchen. Although Eric demonstrates today using a NY strip steak, other cuts of steak would also work just as well for this delicious mushroom sauce. Be sure not to compromise with the quality of your ingredients! You want to buy the best quality steak you can find. Be sure to get your cast iron skillet smoking hot before you add the steak in order to get a great sear! Cook the steak medium to medium rare and be sure to let it sit out for a full ten minutes after cooking before you cut into the steak to prevent the juices from escaping!
Ingredients:
-NY strip steak (or other cut such as filet mignon or ribeye)
-Light olive oil or other neutral oil for searing
-Salt & pepper
-Cremini mushrooms (stems trimmed and sliced thin)
-Shallots
-Butter
-Red Wine
-Beef stock (must be homemade!)
-Finely minced rosemary (or other herbs if you prefer)
Directions:
-Remove NY strip steak from the fridge an hour or more before you plan to cook to ensure it reaches room temperature.
-Clean the cremini mushrooms using a damp towel (do not rinse them!), remove any excess stem, and slice thinly
-Finely dice the shallots
-When steak has reached room temperature, bring a medium fry pan to medium heat, add a tablespoon or two of butter, and sauté the mushrooms and shallots until soft and mostly cooked through. Season the mushrooms to your liking with salt and pepper.
-When shallots and mushrooms are mostly cooked and have reduced in volume, remove from heat and place a cast iron skillet over medium high heat.
-As cast iron skillet comes up to temperature, prep your steak. Blot dry using paper towels and generously season all sides with coarse cracked pepper and kosher or sea salt.
-Once pan is smoking, add a small amount of olive oil or other neutral oil and add the steak. It needs to sizzle immediately or the pan is not hot enough! Sear both sides three minutes and sear the edges for an additional minute or so each for medium. Adjust the cooking time to your liking if you like your steaks more rare.
-Once steak is fully cooked, remove it from the heat to sit for at least ten minutes. Turn the heat off until the cast iron skillet stops smoking. Once this occurs, pour out any excess fat (do not wipe the pan!) and pour in dry red wine to deglaze the skillet. Use a spatula to scrape the browned bits from the bottom of the pan as they will add tremendous flavor to your sauce! Turn the heat back on to medium high.
-Once the red wine has thickened to a syrup consistency, add in the homemade beef broth. Once the sauce comes back up to a boil, add in the mushrooms and shallots from the other skillet.
-Add in any drippings from the steak.
-Cook until volume reduces by about half. Once it does, turn heat down to medium and add in the heavy cream. Cook until the sauce thickens.
-Once the sauce has thickened up, turn off the heat, add a chunk of cold butter, and move the butter around as it melts to emulsify and further thicker the sauce.
-Once butter is fully incorporated, add any salt and pepper if necessary and add in the minced rosemary or other fresh herbs of your choice.
-Slick the NY strip steak into thick pieces, and spoon over the mushroom sauce.
-Serve & enjoy!!!!!
Take your steak to a whole new level!
Who doesn't love a juicy, slightly charred steak, served up with a mountain of chips (or saute potatoes if you're feeling posh) and some nice green veg!
It's one of my favourite weekend dinners, and it's made even better with the addition of one of these delicious sauces (ok, one is a garlic butter, but that works fab too!).
Most of these sauces can be made while your steak is resting, so your steak will be perfectly rested and ready to serve when that sauce is ready.
Free printable recipes are available on our site:
------Video Contents------
00:00 - Intro
00:30 - Peppercorn Sauce
01:44 - Red Wine Jus
02:56 - Mushroom Sauce
04:06 - Diane Sauce
05:17 - Garlic Butter
06:21 - Blue Cheese Sauce
07:15 - See You Next Time
#CookingShow #Recipe Sauces
Basic Steak Dinner with Red Wine Reduction
Recipe: Grilled Steak & Red Wine Mushroom Sauce
Sponsored by Rouses Markets
Red wine reduction sauce for steak