Serve on top of steak for an incredible treat. Add shallot and cook for 2-3 minutes. The wine itself is extremely approachable with lush, elegant tannins, ripe, sweet black fruit and a pleasing backbone and length. Method. 1 Tbsp tomato paste. Serve on top of steak and enjoy with a glass of wine! fillet of beef in the fridge not so long ago, I felt completely uninspired as to what to do with it. Now comes the magical red wine sauce. Next add beef stock and all other ingredients. A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots. Reduce heat slightly, add balsamic and let the sauce reduce by about half. 2 bacon rashers. The sauce should have a strong rich fragrance.. Add the mushrooms, thyme, rosemary, salt and pepper and fry for a further 10 minutes, then add the red wine and de-glaze the pan. Simmer, whisking occasionally until mixture reduces by half and slightly thickens, about 5-7 minutes. Method. Meanwhile in a medium saucepan reduce the wine over medium heat until 3/4’s reduced, add the veal stock and reduce again by half. To make the red wine sauce melt 3 of the 5 tablespoons of the butter in a large frying pan and add the onion, carrot, … Method. Perfectly cooked fillet steak, topped with rich pâté served with a delicious red wine jus. All the typical Syrah notes – pepper and violets – wrapped up in dark spicy oak. The sauce puts it over the top and would also be equally good served as a delicious side or over chicken or pork. Eye fillet steak is a real treat – expensive but oh so tender. The perfect show-stopping meal to impress. The medium-rare fillet also went particularly well well with a Guidalberto 2005, the second wine of Tenuta San Guido, again a beautifully balanced wine with a marked level of acidity, a much more important factor in matching fillet than tannin, at least when the meat is unsauced. But, the best part of this recipe is that is it so ridiculously quick and easy to prepare. 1 dried bouquet garni (see tips) 375 ml Even without the Mushroom Red Wine Sauce, this steak is all a good steak is meant to be. Don’t let it go to waste! That’s right, when you slice a 1 kg fillet steak into 4 pieces the shape of the fillet steaks can have four or six sides. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Low in fat and very high in protein, ostrich meat is one to try for adventurous foodies seeking something a bit different. For the Red Wine Jus, place bones and oil into a large frypan and cook over medium high heat until browned. Reduce for 15 minutes, scraping the sides until slightly syrupy. Now for the fun part! Add shallots and cook, stirring, until slightly softened. 1 unpeeled brown onion, halved. Now add the chicken stock and the tomato paste and simmer until it is reduced by half before adding the rest of the butter - let it melt. Add wine and bring to a boil. Braai them on all four or six sides. by Irene Muller. If you are making a pan sauce after roasting beef or lamb or searing a steak… 22-10-2020 21:40. in Recipes. Add stock and thyme and boil until liquid has reduced by three quarters to … If you prefer it thicker, now is the time to add the cornflour. Ingredients. Red Wine Jus Serving Suggestions. Then, add all of the port (yes, a whole bottle! How to Make Red Wine Jus. Return the pan to the heat. Add red wine and stir up any browned bits stuck to the bottom of the pan. Red wine reduction sauce. Deglaze the pan with the red wine and red wine … For the Beef and Red Wine Jus, heat olive oil in a large saucepan, add the beef bones and caramelise over a high heat, Once caramelised add the celery, shallots, carrot, garlic and herbs and cook until the vegetables have softened and are golden, about 6 minutes. Beef stock – beef stock brings an extra richness to your lamb steaks sauce. To make this Red Wine Jus pour red wine into a saucepan and on a low heat reduce it by half, about 15 minutes. Preheat oven to 200°C (180°C fan forced). Add the shallot and cook and stir till softened and golden brown, about 1 minute. Return the steaks to … Place the hot pan back on the stove and brown the onions. Add the diced shallot and cook untile softened, about five minutes. Emineo Liber III 2007 Rhone blend R200 from Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil. Tournedos Rossini, an elegant dinner party idea. Cool slightly, peel and then cut into wedges. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. When I had a big (HUGE!) Rosana serves her ostrich steak recipe with a rich red wine and mushroom sauce, perfect for a special night in. Return the hot skillet to a burner on medium-high heat. Super tender roast beef fillet served with a silky, luscious mushroom red wine sauce. Line a baking dish with aluminium foil. 1 bottle (3 cups) dry red wine 2 cups best quality beef stock 2 tablespoons red current jelly Salt & freshly ground black pepper. Melt butter in a saucepan over medium heat. Stir in garlic and cook for an additional minute. ), and the thyme sprigs, and bring to a boil … Immediately serve each filet topped with 3-4 tablespoons of balsamic and red wine sauce. Go for something rich and full bodied. A very quick and impressive entertaining dish (make the sauce in advance). When it comes to steak, Hawksmoor’s Quick said, ‘Ignore all of my advice about avoiding big, powerful, tannic wines with lean cuts if you are going to pour sauce all over your steak. Red wine – a good quality red wine really makes the difference to this lamb steak recipe. First, make the reduction. Open up that bottle of red wine if you haven’t uncorked it already and get ready to add some to the sauce. Season and toss to coat. To make the sauce: Warm the butter in a pan, add the onion and carrot, and cook over a medium heat for 5 mins. Method. Add the balsamic and red wine sauce to the skillet and mix with the butter drippings. Whether you’re sinking your teeth into an inch-thick ribeye or a sizzling skirt steak, you want a wine that’ll both stand up to and complement the umami-rich character of beef. Serve the steaks on warm plates and pour the red wine sauce over them. AND… The truth of the matter is that you could serve this sauce with any other cut of beautifully braaied steak. How to Make Beef Fillets with Red Wine Jus. Again, reduce the liquid by half again. Roast in the oven for 40-50 minutes, or until beetroot is tender. Add a dry red wine and start scraping up the bits on the bottom of the pan. There are tons of flavors created in the pan while searing steak. Roast beef with red wine sauce or jus might work better with a red that shows ripe fruit, while a traditional gravy has more savoury elements to it. Add red wine and cook until reduced by half. This rich Ostrich Fillet Steak with Red Wine and Mushroom sauce will pair perfectly with your red wine and some good company. Season the venison steaks with a little salt and pepper on the top and bottom (on the end grain). After removing the steaks from the oven, transfer them to a serving platter to rest while you make the red wine sauce. You could also use lamb stock. Place beetroot into prepared baking dish and drizzle with half the olive oil. This makes quite a lot of sauce, I usually have enough left over to freeze some and use some more to flavour a soup or casserole.