How To make Sauteed Tenderloin Steaks with Wine Sauce

Pan Grilled Steaks with Red Wine Mushroom Sauce

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!

How to make ANY pan sauce you can think of

In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.

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RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
- Butter
- Chopped Thyme
- Salt and Pepper

Red Wine Chipotle Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Red Wine and Orange Juice (about a 3:1 ratio)
- Chicken Stock
- Lime Juice
- Butter
- Chopped Cilantro
- Salt and Pepper

Apple-Sage Pan Sauce
- Minced Shallots and Diced Apples
- Neutral Oil (or butter)
- Hard Cider
- Chicken Stock
- Flour (optional)
- Lemon Juice
- Butter
- Chopped Sage
- Salt and Pepper

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Filet MIgnon (Steak) with Mushroom Red Wine Sauce

Filet MIgnon (Steak) with Mushroom Red Wine Sauce by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.

Red wine reduction sauce for steak

Port Wine Sauce for Steak | Pan Sauce for Steak | Port Wine Pan Sauce | Sauce for Steak

It’s unbelievably rich, scrumptious and can be made in a snap! You have to try this simple pan sauce for steak. A port wine sauce for steak is a perfect way to bring that steak dinner to the next level. Your taste buds will be delighted with this new addition on your plate. Give this port wine pan sauce for steak a try and let me know what you think!

Port Wine Sauce for Steak ingredients
0:34 2 tbsp Butter (1 tbsp to cook the steak and 1 tbsp for the sauce)
0:38 1 tbsp Olive Oil
2:07 1 Shallot
2:39 1/2 cup or 125ml Red Wine
2:47 1/8 cup or 32ml Port Wine
3:05 Rosemary Stem
3:07 Handful of Fresh Thyme
3:27 1/2 cup or 125ml Espagnole Sauce – video recipe - (You can substitute with Beef stock or Broth thickened lightly with a roux or Beurre manié)
4:43 Salt and Pepper to Taste

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