How To Make Wine Sauce

How To Butterfly A Thick Filet Mignon Steak

How to make an easy white wine lemon butter sauce in two minutes.

If you have a thick steak and you want your steak medium or medium well, then you may want to butterfly it first. If the chain muscle is still attached, you can make a lovely heart shape with the steak.

Either cut will work with the following recipemedallions with or without the chain, or heart-shaped butterflied.

Chefs Method: White Wine Sauce Recipe

Here is a versatile primer you can use to make many different kinds of dishes with a wine or spirit sauce that ties in all the components.

Youll find this method can be used to make some French, Italian and other Mediterranean-style dishes. It wont make you every sauce out there, but if youre looking for a good foundation with endless possibilities, this is the primer for you!

This primer will produce enough sauce for 3-4 servings. Simply double all measurements to make 6-8 servings.

Incredible Red Wine Sauce For Steak

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This is an incredible Red Wine Sauce for Steak that can be made in less than 20 minutes! Whether you call it red wine jus or red wine reduction, its the perfect enhancement to your steak dinner!

This red wine jus requires just three ingredients and can even be prepared in advance. Enjoy it with a glass of the same red wine you choose to cook with an elegant meal for any night of the week.

I love a great steak be it steak on the grill, broiled steak, or steak on the stove. Its so easy to make, and yet feels like something truly special.

We try to make dinner at home feel like special occasions sometimes, whether were entertaining or just enjoying a date night in. Sometimes its homemade pasta, but we often do a steak night because its so flexible and like were dining out on the town.

Nothing makes a steak feel more special than an enhancement. I rarely order a steak off the menu without adding one. Use my homemade steak seasoning and then add one little teaspoon of sauce for so much flavor.

I love entertaining, and especially having friends over for dinner. We try to host a dinner party every couple of months, and of course, this recipe is on the menu for dinner this month.

Sometimes hosting a dinner party can be overwhelming, but these Tips for Hosting a Dinner Party will make it all so easy!

Madeira Sauce Au Poivre And With Mushrooms

Other classic Madeira sauce presentations are made with peppercorns and mushrooms, sometimes both:

To make the au poivre sauce, add 3/4 teaspoon of cracked black peppercorns to the demi-glace when you place it in the pan to heat it up and reduce. Follow the rest of the recipe as is.
To make Madeira sauce with mushrooms, thinly slice 3/4 pound of cremini mushrooms and cook them briefly in a non-stick pan, about 3 minutes. Add the cooked mushrooms to the demi-glace when you place it in the pan to heat it up and reduce. Follow the rest of the recipe as is.

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How To Prepare Filet Mignon Steaks From A Beef Tenderloin

How to Make a Red Wine Reduction for Steak

To prepare filet mignon, either you are going to buy filet mignon steaks already prepped, or a large beef tenderloin, from which you cut the steaks.

If you are cutting steaks from a whole tenderloin, first decide if you are going to keep the chain muscle or not. The chain muscle is a smaller muscle that runs along the tenderloin.

To make a classic filet mignon medallion shape, most people trim way this piece, but it is still part of the tenderloin cut and tastes great, although not quite as tender as the rest of the tenderloin, so keep it if you want. The steak we have prepared here includes the chain.

Trim away the ends of the tenderloin and cut away any silver skin. The thicker end of the tenderloin is best for filet mignon medallions. As you get closer to the thin end, that part can be folded and tied for a roast.

Think about how well done you would like your steaks and how thick they are. If you want a thick steak and you like your steak rare, or medium rare, you’re in luck, this will be easy.

Cut the tenderloin into 1-inch to 2 inch-wide steaks.

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How To Make White Wine Sauce

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White wine forms the base of many sauces that go well with seafood, chicken, and pasta, and the simplicity of the sauce makes it easy to tweak to your preferences. There are generally two types of white wine sauce: a light, thinner sauce made with butter and chicken stock and a richer, dense sauce that uses cream and flour. Both sauces require a process known as “reduction,” which cooks the liquids together for 5-10 minutes heat to concentrate their flavors.

These recipes make enough sauce for 4 people.

How To Make Bordelaise Sauce In Advance

If you are holding the sauce for later, lightly rub about 1 teaspoon of cold butter across the hot surface of the sauce to prevent a skin from forming. Alternatively, lay a piece of greaseproof parchment paper cut to the size of the pan onto the surface of the sauce. When ready to use, reheat it gently in a small saucepan.

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What’s The Difference Between White Sauce And Alfredo

How To Make Red Wine Sauce

While the two sauces look the same, there is a noticeable difference in taste. Alfredo sauce typically doesn’t begin with the roux, preferring to skip the flour and instead heating butter and cream. It also includes Parmesan cheese and parsley for flavor. In comparison, white sauce is very basic and bland but offers lots of potential for a variety of flavors and uses. This cream sauce variation is a good alternative to Alfredo for pasta. Simply season it as desired.

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Can White Sauce Be Made In Advance

White sauce is typically best when made right before it’s needed. However, it can be stored in the refrigerator for up to 3 days in a sealed container. Heat it up gently before use and stir in 1 tablespoon at a time of milk or cream if it’s too thick. It can also be frozen in a sealed container for up to 6 months.

Choose Your Shortcut Demi

Here are a few options for making the most of your cooking time when using shortcuts for making the demi-glace:

Making the stock is the most time-consuming part of making a demi-glace. Using store-bought stock means your stock will have less body and intense flavor than homemade stock, but it also won’t gel when chilled. When using pre-made stock, go for the organic types, without preservatives or additives, and check the sodium content, as many have too much salt and can alter the final flavor of your sauce.
Another option is to use a sauce base. Appropriately referred to as “convenience products,” these preparations are even used in restaurants to make their demi-glace. If baking, simmering, and straining bones and vegetables for hours to make a rich stock isn’t in your time budget, use these products. Simply add water to these sauce bases and you have instant demi-glace. It’s actually a reasonable compromise for cooks who don’t have the skills or time to go the classic route.

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How To Make A White Wine Sauce: Tips

How To Make The Best Homemade Salted Caramel Sauce

Saute the garlic and shallot: only 1 minute! Heres a way to make your entire kitchen smell divine! Melt the butter and saute the aromatics. Watch it carefully: you dont want them to brown! Just enough to be fragrant and transparent.
Add flour: like a quick roux! The flour acts as a thickener. Its like a quick version of a roux, a way to thicken creamy sauces like in our Easy Cream Sauce.
Simmer with the wine and cream for 3 minutes.

Add the Parmesan cheese and whisk the sauce until it melts.

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Basic Red Wine Reduction Sauce Recipe

Prep Time:5 minutes

Cook Time:10 to 15 minutes
Level of Difficulty:Easy

olive oil, for coating the pan

1/4cupshallots, minced
1tablespoonrosemary, chopped, optional

Directions

In a saute pan, over medium high heat, add enough olive oil to coat the pan.

Add the shallots and cook until translucent.

Add the red wine and the stock and reduce by half.*

Add the butter and chopped rosemary.

*if you would like a smoother sauce you can strain the shallots out at this point then return to the pan and add the butter and rosemary.

Roast Beef Tenderloin With Red Wine Sauce

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

Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. Not only is it elegant, but its also simple to make. The sauce can be made mostly in advance so theres very little fussing at the last minute and beef tenderloin, believe it or not, is one of the easiest things in the world to cook.

If youre thinking, Beef tenderloin is such an expensive cut. What if I overcook it? How will I know when its done? I promise you: you dont need to be an experienced cook to make a perfect beef tenderloin. All you need is a meat thermometer. The one I use has a leave-in probe and remote monitor , so I know when the roast is done without ever even opening my oven. Theres no poking, cutting, peeking, or guesswork involved.

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The Easy Way To Turn Red Wine Into A Rich Sauce

Ever wonder what to do with leftover wine? That is, if you have any. This red wine reduction sauce is the perfect way for oenophiles of all levels to use up wine from last night or to put that just-opened bottle to use for something besides sipping. Half a cup of wine can be reduced into a rich sauce for two. This one is simple and fast to make. You can easily drizzle it over a filet or pork chops, or even use it as a base to braise short ribs. No need for culinary school to achieve success here, even the kitchen rookie can accomplish this rich sauce.

The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer additional ingredients in only 20 minutes of active cooking time.

What Is Filet Mignon

How to Make Red Wine Reduction Sauce : Italian Dishes

Filet mignon is a steak cut from the tenderloin, a missile shaped muscle which lays beneath the ribs, right along the backbone.

The tenderloin muscle is called “tenderloin” because it is just that, tender. It doesn’t get the exercise that would make it tough, like a shank or shoulder. It is also relatively lean.

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Sugar In Red Wine Sauce

Conservative chefs will tell you sugar is a no-no. But if it is your opinion that the sauce you are making requires a little more sweetness, add a pinch of sugar. Or, if you are also looking for a bit more acidity, a dash of balsam vinegar. However, tread carefully. You dont want to end up with the exaggerated sweetness often found in processed foods.

Whats The Best White Wine To Cook With

There are a few types of white wines that will be perfect in this pasta dish.

Chardonnay
Sauvignon Blanc
Pinot Grigio

The goal is to choose a crisp, dry white wine that wont overpower the delicate flavors of whatever youre pairing the sauce with be it chicken, seafood, or veggies. Dont choose a sweet wine like Riesling or something similar!

If you dont drink white wine or simply dont want to purchase a bottle to make this dish, I have found that white cooking wine works equally as well.

However, I like to give myself an excuse to have a glass or two, so I almost always use a Sauvignon Blanc or Chardonnay.

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White Wine Sauce Ingredients

Olive Oil High quality extra virgin olive oil adds a hint of flavor.
Minced Garlic You can freshly mince, but I just use minced garlic purchased in the produce aisle of the grocery store. Youll never notice the difference and its one of my favorite shortcuts.

Crushed Red Pepper Flakes Adds a little heat to this simple sauce.
Salt I like to use salt from a grinder for thick flakes, but table salt works well, too.
Pepper Fresh ground black pepper adds beautiful thick flakes and a subtle spicy flavor.

Butter The base for this delicious sauce. Salted or unsalted, your choice.
White Wine Use your favorite crisp white wine or white cooking wine.

Red Wine Onion Gravy Ingredients

Red Wine You wont need a huge amount of this. I tend to buy the mini bottles from the supermarket as Im not a huge drinker.

Onion I tend to use red onion but white will work just as well. I recommend slicing into thin strips to keep a bit of texture, as opposed to finely dicing.
Butter To fry the onions and create a roux to thicken the gravy.
Flour Helps thicken the gravy by creating a roux

Beef Stock This makes up the bulk of the gravy so try and get a good quality stock.
Worcestershire Sauce Deepens the flavour.
Red Currant Jelly Adds a touch of sweetness to compliment the caramelized onions.

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Lets Make Beef Wellington With Red Wine Sauce

First the Beef Wellington

Sear the tied beef tenderloin in oil and butter. It should be brown on all sides.

Remove the tenderloin to a plate and remove the string. Add the minced mushroom, shallots and garlic to the pan.

Season well, add the herbs, and continue to cook.

The mushrooms are done when the water has completely evaporated and the mixture begins to brown.

Line a cutting board with plastic wrap and layer half of the prosciutto on the plastic, overlapping slightly.

Spread half of the mushroom mixture over the prosciutto.

Place the seared beef tenderloin on top of the mushrooms.

Smear the rest of the mushroom mixture over the tenderloin.

Layer the remaining prosciutto over the tenderloin, overlapping slightly.

Use the plastic wrap to help you to encase the beef tenderloin fully with the prosciutto. Wrap tightly in the plastic wrap and chill in the refrigerator for at least an hour.

Unwrap the beef tenderloin and discard the plastic wrap. Roll out one sheet of thawed puff pastry to make sure it will fully encase the tenderloin. Brush the edges with egg wash.

Wrap tightly with the puff pastry, being sure the edges are sealed.

Lay the wrapped puff pastry seam-side down on a lined baking sheet and brush generously with egg wash. Cut a few slits on top to vent.

Bake until your desired temperature and the puff pastry is golden brown. Allow to rest for at least 15 minutes before slicing.

Now for the Red Wine Sauce

Sauce the minced shallots until golden.

Only Real Veal Stock I

A classic red wine sauce contains veal stock and the quality of the stock makes a big difference. For full control, make it yourself. You will find an excellent recipe here.

With real stock made from the bones of veal you will get the wonderful, viscous texture that you are looking for without having to add thickening in one form or another. Reduce the stock thoroughly before adding it to the sauce.

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White Wine Pasta Sauce

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The best White Wine Pasta Sauce recipe is so easy to make with just 5 simple ingredients. Light, full of flavor and absolutely irresistible this white wine sauce is ready to enjoy in just 15 minutes!

If you need a quick and easy dinner idea that your whole family will enjoy, this white wine sauce served over pasta is the recipe for you! Its easy enough for a weeknight meal, yet elegant and flavorful enough for entertaining. Its one of those recipes you totally need in your back pocket! Trust me, it will come in handy when you cant think of what to make for dinner and want something tasty and on the table in a flash.

The best thing about this recipe is that it takes about 15 minutes to make! Top it with a sprinkling of freshly grated Parmesan cheese and youll have a restaurant-quality dish that everyone will be begging for. Lets get to the details!

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