Recipe: Beef Tenderloin with Red Wine Sauce
Get unbeatable tenderloin steak medallions glazed in a wine sauce reduction using the Classic Mode's highest temperatures.
Sear to perfection in the Classic Mode's highest temperatures to ensure the perfect golden crust and the ideal level of doneness. Obtain incredible flavor and a mouthwatering texture on your beef.
Prepare a vegetable and red wine reduction to elevate the flavor of the meat and, in addition to the greatest glazed beef medallions, prepare a gratin potato side dish with crispy bacon that will be a 5-star companion.
Enjoy treating your family, friends, and guests to the most delectable dinner.
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???? Grilling Mode: Classic Mode 320 °F - 392 °F
⏱Cooking Temperature: 1 and a half hours.
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INGREDIENTS: Tenderloin, bacon, potatoes, cream, milk, garlic powder, thyme, mozzarella cheese, parmesan cheese, carrot, shallots, butter, olive oil, flour, red wine, balsamic vinegar, rosemary, meat broth, salt, pepper.
PREPARATION: Cut the beef tenderloin into medallions of 1 to 1.5 inches. Sear them using the Sizzling Pack's largest skillet. Warm up your skillet first to get the perfect searing temperature. Meanwhile, prepare your potatoes, seasoning each layer of the gratin preparation, using the crispy bacon, and putting the cream on top of each layer to get more flavor. Finally, move on to the elegant wine sauce, using a mix of vegetables to give us a flavorful glaze for our medallions.
FINAL TOUCHES: Serve your medallions warm with the wine sauce on top, accompanied by the creamy gratin side dish, and you have the perfect feast for New Year.
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The Perfect Filet with Red Wine Reduction Sauce | Blackstone Griddle Recipes
Upgrade your culinary skills with this mouthwatering filet recipe with a red wine sauce. Join Chef Nate in this video as he expertly guides you through the process, from seasoning the filet to reducing the flavorful red wine sauce. The rich and bold flavors of the dish will leave you impressed, and the tenderness of the filet will be a real treat for your taste buds. Don't miss out on this delicious filet recipe, it's sure to be a hit!
00:00 Introduction
01:03 Cutting up the potatoes
01:20 Cooking the potatoes
02:26 Seasoning the filets
03:18 Cooking the filets
04:22 Making the red wine reduction sauce
06:47 Cooking the asparagus
08:26 Resting the filets
09:28 Plating and presentation
12:18 First bite
13:30 Signing off
#BlackstoneGriddle #BlackstoneGriddleRecipes #FiletMignon
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Cook Anything, Anytime, Anywhere.
Pepper-Crusted Steak with Red Wine-Shallot Sauce | Price Chopper How-To
Recipe & Instructions:
Prep: 13 minutes
Cook: 17 minutes • Serves: 4
Ingredients:
1-1/2 pounds boneless rib-eye or top sirloin steaks (about 1-inch-thick)
3 tablespoons unsalted butter, softened
1 tablespoon cracked black pepper
1 teaspoon kosher salt
2 tablespoons olive oil
1 cup thinly sliced shallots
2 cups dry red wine (such as Cabernet Sauvignon)
1 teaspoon Dijon mustard
1. Pat steaks dry with paper towels. In small bowl, combine 2 tablespoons butter and pepper; evenly coat both sides of steaks with butter-pepper mixture. Sprinkle steaks with salt.
2. In large skillet, heat oil over medium-high heat 3 minutes or until shimmering, but not smoking. Add steaks and cook 8 to 10 minutes or until internal temperature reaches 140° for medium-rare, turning steaks once halfway through cooking. Transfer steaks to cutting board and loosely cover with aluminum foil; let stand 5 minutes. (Internal temperature will rise 5° upon standing.)
3. While steaks rest, drain all but 1-1/2 tablespoons drippings from skillet. Add shallots to same skillet and cook 1 minute, stirring frequently. Add wine, stirring to scrape browned bits from bottom of skillet; boil 5 to 7 minutes or until sauce thickens slightly. Remove skillet from heat; whisk in mustard and remaining 1 tablespoon butter.
4. To serve, thinly slice steaks across the grain and serve with sauce.
Approximate nutritional values per serving: 561 Calories, 28g Fat (13g Saturated), 140mg Cholesterol, 581mg Sodium, 10g Carbohydrates, 0g Fiber, 37g Protein
Bourbon Pepper Pan Sauce - Food Wishes
Learn how to make a Bourbon Pepper Pan Sauce recipe! Mastering pan sauces is one the most important things a home cook can to do, since it allows one to produce dishes that most people only get at a restaurant. Plus, this would be perfect for Father’s Day! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Bourbon Pepper Pan Sauce recipe!
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My Favorite Sauce for a Steak | Chef Jean-Pierre
Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
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Steak ???? with pepper corn sauce #shorts
Ingredients
- 3 shallots, sliced thin
- 3 cloves garlic, smashed
- 20g green peppercorns
- 50ml brandy or whiskey
- 10g ground black pepper
- 500ml beef stock
- 50ml cream
- Salt to taste
- 20ml olive oil
- Small bunch parsley
Method
1. Start by sautéing your shallots for 5-6 minutes or until they become translucent.
2. Add the garlic and cook for a further 1 minute.
3. Deglaze the pan with the brandy and add the green peppercorns, ground black pepper and beef stock to the pan.
4. Reduce this by half and stir in the cream.
5. Check the sauce for salt and finish with some fresh chopped parsley.
6. Enjoy it over your favourite steak, cooked to how you like it.