red wine sauce

Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug!

Beef Wellington with Red Wine Sauce

unsalted butter

olive oil

beef

lb prosciutto, (thinly sliced)

shallot, (minced)

garlic, (minced)

lb button mushrooms, (minced)

Tbsp fresh thyme, (minced)

Tbsp parsley, (minced)

Kosher salt and pepper

8.5 oz frozen puff pastry ((1 sheet from a 17 oz box))

dry red wine

beef stock

Tbsp unsalted butter, (cold)

Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking.

Season the beef tenderloin with kosher salt and pepper. Add the tenderloin to the pan and brown on all sides, about 4-6 mins total. Remove to a plate to cool. Cut the ties and remove them.

If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. Otherwise add the shallots, garlic, and mushrooms directly to the pan and season with salt and pepper. (I use my food processor to mince the shallot, garlic, and mushrooms.)

Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins.

Lay out a long piece of plastic wrap and lay half of the prosciutto slices in a long layer (a little longer than the length of the tenderloin). Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top.

Cover the top of the tenderloin with the remaining mushroom mixture and lay the remaining prosciutto over the top. The prosciutto should hang over the sides to cover.

Use the plastic wrap to help you encase the tenderloin fully with the mushrooms and the prosciutto as the final layer.

Wrap the tenderloin up tightly and chill in the refrigerator for about an hour.

Preheat the oven to 450 degrees.

Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. Roll the puff pastry out using the tenderloin as your guide for size. The pastry should be large enough to wrap fully around the tenderloin and seal.

Once the pastry is rolled (use two puff pastry sheets if you have a bigger tenderloin), remove the tenderloin from the plastic wrap and lay in the center of the puff pastry.

Beat the egg with a little water and moisten the edges of the pastry. Fold the pastry tightly around the tenderloin and seal. Brush the seamed side with the egg wash and place on a parchment lined sheet tray, seam side down.

Brush the rest of the pastry with the egg wash and cut a few slits on the top to vent.

Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 - 30 mins more for medium rare. The beef should have an internal temp of 125 - 130 degrees when a thermometer is inserted into the center.

Cover and allow the beef to rest at least 15 mins before slicing and serving.

Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook until the wine is reduced by about 2/3. Add the stock and continue to cook for another five minutes.

Strain the sauce using a fine mesh strainer and discard the solids. Return the sauce to the pan over medium heat.

Swirl in the butter one pat at a time until each piece is fully dissolved. Season with salt and pepper. Sauce should be slightly thickened and glossy.

Red Wine Sauce

Slice the Wellington into thick pieces and serve with the red wine sauce.

To Serve

This easy pot roast with potatoes and vegetables is quick to assemble and then made in the slow cooker or crock pot or simply slid into the oven. A simple classic with beef, carrots, potatoes, and red wine. Perhaps our best—and most comforting—Sunday supper.

Easy Pot Roast, Potatoes, and Vegetables

(2 1/2-to 4-pound) boneless chuck roast

salt and black pepper

vegetable oil

onion

red potatoes (halved or, if large, quartered)

carrots

parsnips (cut into 1-inch (24-mm) pieces (about 1 cup))

garlic

thyme

low-sodium beef broth

Worcestershire sauce

flat-leaf parsley (for garnish)

To make the Pot Roast with Potatoes and Vegetables in your slow cooker, see the Slow Cooker Variation below.To make the Pot Roast with Potatoes and Vegetables in your oven, preheat the oven to 350°F (177°C) and continue as directed below.

Using paper towels, pat the roast dry and season it really liberally with salt and pepper. In a large Dutch oven set over medium heat, heat 2 tablespoons oil. Add the roast and brown it on all sides, 10 to 12 minutes.

Transfer the roast to a cutting board or a large plate. Add the remaining 1 tablespoon oil to the pot, which should still be over medium heat. Add the onion, potatoes, carrots, parsnips, garlic, and thyme, and season generously with salt and pepper. Stir to coat the vegetables with the oil. Cook until the vegetables start to brown, 5 to 10 minutes.

Add 1/2 cup wine and cook, scraping up any bits from the bottom of the pot, until reduced by half, 3 to 5 minutes.

Return the roast to the pot and add the beef broth and Worcestershire sauce. Bring the liquid to a simmer, cover with a tight-fitting lid, and slide the pot in the oven. Roast the meat until fork-tender, flipping it once halfway through, about 2 1/2 hours total for a 2 1/2-pound roast and 3 1/2 hours total for a 4-pound roast. Start checking the meat and vegetables after 2 hours and if the vegetables are tender but the roast is not, use a slotted spoon to transfer them to a platter so they don&#39;t turn to mush.

When the roast is done, transfer it to a clean cutting board, tent it with foil, and let it rest. If you haven&#39;t already, grab a slotted spoon and transfer the vegetables to a platter. Put the Dutch oven back on the stovetop over medium-high heat. Add the remaining 1/2 cup wine, bring to a simmer, and cook until reduced by half, 5 to 10 minutes.

Strain the pan sauce and season to taste with salt and pepper. Shred or slice the pot roast into big chunks and transfer them to the platter with the vegetables. Reserve 1 cup pan sauce to pass around when serving and pour the remainder over the vegetables and pot roast. Sprinkle the vegetables and roast with the parsley.

Rib Eye Steaks with Red Wine Sauce

Rib eye steaks, New York strip steaks

shallot, finely chopped

garlic,

(15 ml) butter

(15 ml) honey

(125 ml) red wine

(250 ml) veal demi-glace

(5 ml) mixed peppercorns, ground

(1 ml) star anise, ground

Salt and pepper

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On the grill or a ridged skillet, cook the beef until the desired doneness.

In another pan, sauté the shallot and garlic in the oil, butter and honey. Deglaze with the wine and reduce for 1 minute. Add the demi-glace, pepper and anise. Simmer for 1 minute. Adjust the seasoning.

Drizzle the sauce over the steaks. Delicious with the <a href="https://www.ricardocuisine.com/en/recipes/2179-springtime-asparagus-barley-risotto-"target="_blank">Spring Barley "Risotto" with Asparagus</a>.

La sauce est vraiment excellente! Délicieux accompagné de champignons sautés et d'asperges grillées

Bonne sauce. Anis étoilée difficile à moudre. Trop poivré (1 cuil. à thé!).

Bonjour où pourrais-je trouver de l'anis étoilés, dans le département de fruits et légumes ou dans les épices. Merci
Lorraine

Excellente sauce avec le filet mignon,  très bon goût. La  seule chose que je regrette, c'est de ne pas en avoir fait PLUS! Je vous la recommande grandement!

Looking for a way to add some delicious flavour to your beef, lamb or poultry dishes? Then check out this red wine jus recipe! It&#039;s simple to make and tastes amazing!This red wine jus is the perfect way to add some extra flavour to your favourite dishes. Made with just a few simple ingredients, it&#039;s an easy and delicious way to enhance your meal. Simply combine red wine, beef stock, onion, garlic and thyme, and let it simmer until reduced. Once it&#039;s finished, you&#039;ll have a rich and flavourful red wine sauce, that is perfect for pouring over your steak or roasted meat.

Red Wine Jus

tsp Butter

Shallot (Finely Chopped)

Garlic (Finely Chopped)

tsp Red Wine Vinegar

200 ml Red Wine

Beef Stock Pot

300 ml Hot Water

Sprig Fresh Thyme

Salt and Black Pepper

Sugar

tbsp Cornflour (mixed

Left over juices from cooked meat

Heat the butter in a frying pan, fry the shallot on low heat for 2 minutes.

Stir

Add the garlic and vinegar, stir for 1 minute.

Wine

Pour in the red wine and sprig of herb, bring to the boil then lower to medium heat allowing the wine to reduce for 5 minutes.

Stock

Now add the beef stock pot and hot water, bring to a boil and simmer for 5 minutes. It can be served with the shallots in; just remove the herb sprig.

Season

Sweeten

Add a pinch of sugar if you like a sweeter sauce

Gloss

For extra creaminess and a glossy sauce add more butter at the end.

Sieve

For a smooth red wine sauce - use a sieve over a jug to remove the onion and herbs.

Flavour

If you have cooked steak or other meat/vegetables in another pan. Add the finished red wine sauce and deglaze the pan picking up all the leftover sediments and juice to add more flavour to the jus.

Thicken

Want a thicker sauce? Thicken the jus using an equal amount of cornflour and water. Bring to the boil and then simmer until at desired thickness.

Optional Extras

https://mediavine-res.cloudinary.com/video/upload/t_original/v1658869565/nf1cofiphb8bl3xeks32.mp4

Looking for a way to add some delicious flavour to your beef, lamb or poultry dishes? Then check out this red wine jus recipe! It's simple to make and tastes amazing!
This red wine jus is the perfect way to add some extra flavour to your favourite dishes.
Made with just a few simple ingredients, it's an easy and delicious way to enhance your meal.
Simply combine red wine, beef stock, onion, garlic and thyme, and let it simmer until reduced.
Once it's finished, you'll have a rich and flavourful red wine sauce, that is perfect for pouring over your steak or roasted meat.

Easy slow cooked duck legs with a delicious redcurrant and red wine sauce.&nbsp;

Duck confit with Redcurrant Sauce

duck legs

shallots (sliced)

ml red wine

tbsp redcurrant jelly

salt

tsp pepper

Fork the duck legs all over, sprinkle over the salt and place in a roasting dish.

Cover with foil and roast 1450C/300F/Gas3 for 2 hours

Drain the duck, retaining the fat and cooking juices separately. Season and place in the oven 200C/400F/Gas 6 while you make the sauce.

Heat 1 tbsp of the retained duck fat in a frying pan and soften the shallots for 2-3 minutes.

Add the wine and reduce by about half before adding the redcurrant jelly, along with the reserved juices.

Season to taste and allow to bubble to required consistency.

Allow the duck to rest for a few moments and serve with the sauce on the side.

Learn how to make red wine sauce by following my Best Red Wine Sauce recipe! This red wine reduction is easy and flavorful.

Best Red Wine Jus

garlic garlic

shallots (or red onions)

red wine

Tablespoon balsamic vinegar

parsley leaves

Tablespoons butter

Add steak drippings from a freshly cooked steak to a pan over medium heat. If you do not have steak drippings, melt butter in a cast iron skillet. Then add garlic and shallots and saute, stirring 1 minute until softened.

Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat.

Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.

Remove the thyme from the sauce and turn the heat to low. Whisk in butter.

Add parsley and season with salt and pepper if desired. Serve, and enjoy!

Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make – cook it while steaks are resting then drizzle over when it's ready

Red wine sauce

tbsp butter

plain flour

tbsp red wine vinegar

milliliters red wine

chicken stock

Dijon mustard

parsley leaves, chopped

Pour the fat out of the pan you cooked your steaks in, but don’t clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.

Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.

Simple mushroom sauce for steak, chicken, and other grilled meats.&nbsp; &nbsp;This delicious creamy red wine mushroom sauce takes only 30 minutes to make, from start to finish!&nbsp; Gluten-free and low-carb recipe.&nbsp;

Creamy red wine mushroom sauce recipe

oyster mushrooms (or white button mushrooms)

heavy cream

salt and pepper

Heat olive oil in a large skillet, add oyster mushrooms. Cook on high heat for about 4 minutes. Salt and pepper to taste. You can actually stop right here and use it as-is as your side dish.

Or you can continue and add 1/2 cup of wine, close the lid and let mushrooms and wine simmer for about 10 minutes covered until wine is not red any more and becomes brown in color and infused with wonderful mushrooms flavors.

Add heavy cream, stir well, and cook on low for 2 minutes to infuse flavors.  Season with salt and pepper to taste.

Easy and simple recipe for the best pan-seared duck breast with crispy skin, red wine plum sauce, and mashed sweet potatoes!

Pan-Seared Duck Breast with Plum Sauce (video)

duck breasts (skin in)

sea salt

whole garlic cloves

thyme & rosemary

red wine (such

plum preserves

tbsp balsamic vinegar

duck

To get the best results, this duck recipe requires a little bit of prep work. I get my duck breast frozen from Whole Foods and allow it to thaw in the refrigerator first. Once the duck has thawed, I take a paper towel, pat it dry, then set it into a tray uncovered. You want the duck breast skin to be nice and dry.

When you’re ready to prepare the duck, use a very sharp knife to score the skin evenly, creating a small diamond pattern. Do this carefully so you’re only slicing the skin and not the duck meat!

Once the skin is scored, season the duck breast generously on both sides with sea salt.

Preparing the Duck Breast:

Start with a large, stainless-steel frying pan (cast-iron will also work). The pan needs to be cold!

Place the duck breast skin side down in the pan, then turn the stove on to a medium heat. Fry the duck breast for 10 to 15 minutes, slowly, until the skin is golden and extra crispy. Don’t turn it until it’s golden!

Once the fat is rendered and skin is crispy, turn the duck breast over. Add the garlic, thyme, and rosemary into the pan.

Continue to brown the duck breast on the bottom and sides, basting with the duck fat in the pan, until it’s nicely browned. Once browned all over, place the skin side down again and continue to cook.

Use a digital thermometer to check the temperature. Cook for 130F/54C for a medium doneness. Overcooking the duck will make it less tender.

Remove the duck from the pan and onto a tray or cutting board to rest. Rest the meat for at least 8 to 10 minutes. I like to keep the tray on the stovetop so the meat doesn’t get cold.

Frying Instructions for Duck:

While your duck is resting, it’s time to prepare the simple plum sauce to go with the duck.

Pour the wine into a small saucepan and bring it to a simmer over medium heat. Allow the red wine to reduce for about 5 minutes. This will burn off some of the alcohol.

Add in the plum sauce and balsamic vinegar next. Adjust the vinegar to taste and add more if the sauce is too sweet. Add in a few tablespoons of the rendered duck fat from the pan.

Whisk everything together and simmer the sauce, stirring occasionally, for 5 to 7 minutes until it’s nicely thickened. Keep it covered until ready to serve.

Preparing the Plum Sauce:

Once the duck breast has rested, use a sharp knife to slice the meat into thin slices. Plate the duck breast with a side of mashed sweet potatoes and spoon the plum sauce over the top. Add a touch of ground black pepper on top, if desired, and enjoy!

Serving Suggestions:

Nutritional info calculated for duck breast with plum sauce. Sauce has approximately 50 calories per tablespoon.

Info:

I love duck, and often look for new ways to fix it.  This plum sauce was perfect.  It has just the right amount of sweet and savory to set off the delicious duck.  Thank you!

https://www.youtube.com/watch?v=ZE_gzIx8tuQ

CLICK BELOW FOR RECIPE! 🡇🡇🡇 https://tatyanaseverydayfood.com/duck-breast-w-plum-sauce/
One of my favorite dishes! Juicy, perfectly cooked, pan-seared duck breast served with a tart and sweet red wine plum sauce and mashed sweet potatoes. This is one of those dishes that looks very complicated, but is actually very simple and easy to make! You’ll love it from the very first bite! This easy and impressive duck recipe is great for the holidays, or anytime of the year. Make sure to watch my video tutorial to see how to score, season, and fry the duck.

Get the full recipe here: https://tatyanaseverydayfood.com/duck-breast-w-plum-sauce/

Sweet Mashed Potatoes: https://youtu.be/YLVCsQmYPE0

SUPPLIES/TOOLS:
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook: https://amzn.to/3u5b812
*The European Cake Cookbook: https://amzn.to/3dmo8IY
*Plum Preserves: https://amzn.to/3xHgsvv
*Digital Thermometer: https://amzn.to/3IiPEXc
*Wusthof Ikon Knife Set: https://amzn.to/39CcpF7
*Epicurean Cutting Boards: https://amzn.to/3cCgefj
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Contents of this video:
00:00 Introduction
01:11 Preparing the Duck Breast
02:40 Pan-Frying Duck Breast
04:34 Red Wine Plum Sauce
05:29 Slicing the Duck
06:00 Serving Suggestion
06:30 Taste Test

#dinner #duck #recipe #tatyanaseverydayfood

Pan-Seared Duck Breast with Plum Sauce & Mashed Sweet Potatoes

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Top 9 red wine sauce recipes from across the web

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Top Tags

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Best Red Wine Jus

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The most viewed red wine sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine