Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, tender beef steak with red wine sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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. Enhance your perfectly cooked, tender steak with a luxurious, rich red wine-raspberry reduction. With hints of spicy chili and fresh herbs in your steak, a sweet and tangy reduction is the perfect complement that adds flavor and depth to your dish.
Tender Beef Steak with Red Wine Sauce is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Tender Beef Steak with Red Wine Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have tender beef steak with red wine sauce using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Tender Beef Steak with Red Wine Sauce:
- Take 2 slice Beef (for roasted beef)
- Take 1 Salt and pepper
- Make ready 1 clove Garlic
- Take 5 grams Butter
- Make ready 50 ml Red wine
- Take 1 tsp Soy sauce
Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes. Add the red wine and beef stock to the pan, season with salt and pepper, and cook down until the liquid reduces by about half. Remove the pan from the heat and add the butter, stirring to melt it.
Instructions to make Tender Beef Steak with Red Wine Sauce:
- Hit the beef with the back of a knife to soften, adjust the shape, and season with salt and pepper. Slice the garlic.
- Heat the butter in a frying pan and sauté the garlic. When it becomes fragrant, add the beef and cook both sides well over high heat until golden brown.
- Add the red wine and soy sauce and simmer. Cover with a lid and cook until it is done as you like.
Add the red wine and beef stock to the pan, season with salt and pepper, and cook down until the liquid reduces by about half. Remove the pan from the heat and add the butter, stirring to melt it. Serve the steaks with some of the mushroom and red wine sauce and a fresh green salad alongside. In a large heavy skillet place steak, seasoned with salt and pepper on both sides, over medium high heat. The most tender and succulent fall apart beef you will ever have, you'd pay top dollar at fine dining restaurants for a plate of these Braised Beef Short Ribs.
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