How To make Beef Rib Eye Roast with Red Wine Mushroom Sauce

Pan Sauce for Steak | Red Wine Reduction Sauce Recipe

A velvety red wine pan sauce adds luxurious flavor to these incredibly tender, pan-roasted steaks. An aromatic French rub composed of thyme, tarragon and chives adds incredible flavor and beautiful aromatics. Heat your skillet and prepare the ingredients for this elegant and satisfying meal.

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Ingredients for Pan Roasted Filet with Red Wine Reduction Sauce:
2 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2 inches thick
1 tablespoon dry thyme
1/2 tablespoon crushed dry tarragon
1/2 tablespoon crushed dry chives
1/2 tablespoon cracked black pepper
1/2 teaspoon salt
1 teaspoon olive oil
1 tablespoon diced onion
1 teaspoon chopped garlic
1/4 cup red wine
3/4 cup unsalted beef stock
1 teaspoon Dijon mustard
1 tablespoon butter
1 tablespoon chopped parsley
Salt and pepper to taste

~~ If it's not CERTIFIED, it's not the best. ~~

#pansauce #beef #CertifiedAngusBeef

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Filet Mignon with Red Wine Reduction Sauce Recipe

Set yourself up for a date night to remember! Make Pan Roasted Filet with Red Wine Reduction Sauce. An aromatic French spice rub adds incredible flavor to these incredibly tender filet steaks.

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INGREDIENTS:
4 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2-inches thick
1 1/2 teaspoons coarse kosher salt
1 teaspoon fresh cracked black pepper
2 teaspoons canola oil
5 tablespoons butter, divided
2 tablespoons minced shallot
1 teaspoon chopped garlic
1 cup red wine
3/4 cup unsalted beef stock
2 bay leaves
1/2 teaspoon dried tarragon

Learn more about the filet mignon here:

~~ If it's not CERTIFIED, it's not the best. ~~

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Connect with us!
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Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace

The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.

Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video

Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.

Recipe:

4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth

yield: 1 cup demi glace

Notes:

-Make sure your beef stock is full of gelatin. That will make for a thick sauce

-Roast your meat and vegetables well to add flavor and color to final sauce

-Skim your sauce as much as possible

Mushroom Red Wine Sauce | Mushroom Sauce for Steak | Homemade Mushroom Sauce | Steak Sauce

Mushrooms, red wine, and steak… what could be better my friends. In this recipe, I will show you how to make a mushroom red wine sauce. This mushroom sauce recipe is a perfect way to make a 5-star steak sauce with items that are readily available and in most pantries at home. Homemade mushroom sauce with red wine is a great steak sauce for any special occasion. Try out this mushroom sauce for steak and let me know what you think.

???? Watch the full video recipe - see the ▶ link above the title when watching the short

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!

Ribeye steak topped with red wine-based mushroom sauce

Ribeye steak topped with red wine-based mushroom sauce. Served with a garlic buttered lobster tail with grilled potatoes and asparagus on a side