Best Cabernet Sauce Recipes

AMAZING SIMPLE RACK OF LAMB WITH CABERNET SAUCE

Steps:

• Heat oven to 425.
• Mix together seasoning ingredients in a bowl.
• Heat Olive Oil in large skillet to medium.
• If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
• Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
• While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
• When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!

OUTBACK STEAKHOUSE RACK OF LAMB CABERNET SAUCE

Steps:

• In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.
• While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.

FLAT IRON STEAK WITH CABERNET SAUCE

Steps:

• Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
• In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
• Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
• Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
• Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.

JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE

Steps:

• Preheat grill to high heat.
• Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
• In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
• Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
• Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

CABERNET-CRANBERRY SAUCE WITH FIGS

Steps:

• Bring wine to a boil with figs in a small saucepan, then remove from heat and steep figs, covered, until tender, about 30 minutes. Strain mixture through a sieve into a medium heavy saucepan and reserve figs in a small bowl.
• Add cranberries, sugar, and zest to wine and bring to a simmer over medium heat, stirring until sugar has dissolved. Adjust heat and continue to simmer, uncovered, stirring occasionally, until cranberries burst and mixture is thickened slightly, 10 to 15 minutes. Remove from heat and discard orange zest strips, then stir in figs. Let cool completely.

GRILLED PEPPERED BEEF TENDERLOIN WITH A MOREL MUSHROOM CABERNET SAUCE AND WHIPPED YUKON GOLD POTATOES

Steps:

• For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.
• For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
• For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender.
• In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper. Whip vigorously. Serve fillets with mushroom sauce and whipped potatoes.

PAN-SEARED FILET MIGNON WITH CABERNET SAUCE

Steps:

• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil.
• Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes. Stir in parsley. Reduce heat to medium-low. Whisk in remaining 2 tablespoons butter. Season sauce with salt and pepper. Spoon over steaks.

VENISON TENDERLOIN WITH CABERNET SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Rub the venison with garlic and sprinkle with salt and pepper.
• Put olive oil in a heavy skillet.
• Add venison and sear over high heat until browned on all sides- about 3 minutes Place in oven and roast until medium-rare; for 16- 20 minutes, turning once.
• Meanwhile, combine the wine with the vegetables and herbs and bring to a boil.
• Reduce by half over medium heat- about 8 minutes.
• Strain out vegetables and discard.
• In a saucepan, reduce broth by half over high heat- about 7 minutes.
• Combine all the liquids.
• When meat is done, remove to cutting board and cover loosely with foil.
• Pour any fat from the pan and deglaze with the reduced liquids
• Whisk in the cold butter and add salt and pepper.
• Spoon a bit of sauce over each meat serving.

FILET MIGNON WITH CABERNET SAUCE

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 14 teaspoon pepper.
• Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
• Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly.
• Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.

GRILLED PEPPERED BEEF TENDERLOIN WITH A MOREL, CABERNET, AND TOASTED GARLIC SAUCE, SERVED WITH WHIPPED YUKON GOLDS

Steps:

• For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze the skillet with cabernet sauvignon and reduce by three-fourths. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
• For the potatoes: Place potatoes in a stockpot with lukewarm water to cover and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender. In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream and season with salt and pepper. Whip vigorously.
• Preheat the grill to medium high. Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness, about 130 degrees F for medium when taken on an instant read thermometer.

CABERNET CRANBERRY SAUCE

Steps:

• Add the sugar to a sauce pan. Pour in the orange juice, wine, zest, cinnamon stick and spices. Bring that up to a simmer on medium heat. When it's simmering, add the cranberries. Bring back up to a simmer, and the berries will start to "pop." Simmer for about 10-12 minutes. The sauce will start to thicken and the berries will have all popped and collapsed.
• Add a 1/4 cup of cold water and turn off the heat. Don't worry if a couple berries didn't pop, as they will break down as the sauce is cooled and stirred. Take out the cinnamon stick. As the sauce cools it will get very thick. Cool to room temperature, stir, and refrigerate until needed. This will keep for several weeks.

BRAISED BEEF AND MUSHROOMS IN CABERNET SAUCE

Steps:

• Preheat oven to 375 degrees. Season beef, if desired, with salt and ground black pepper, then toss with flour in large bowl.
• Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown beef, in two batches. Remove to 3-quart oven proof casserole.
• Cook onions and mushrooms in same skillet, stirring occasionally, 5 minutes or until tender. Add carrots and garlic and cook 30 seconds. Stir in remaining ingredients, scraping up brown bits from bottom of pan. Turn into casserole; toss with beef. Bake covered 2 hours or until beef is tender.
• Cost per recipe*: $14.76.
• Cost per serving*: $1.85.
• *Based on average retail prices at national supermarkets.

BEEF TENDERLOIN WITH CABERNET SAUCE

Steps:

• Preheat oven to 450F.
• Rub meat with garlic & sprinkle with 1/8 t sea salt & pepper.
• Heat olive oil in heavy skillet. Sear meat over high heat 3 minutes until browned on all sides.
• Place in oven and roast 10-20 minutes to desired doneness, turning once.
• Combine wine with the herbs/veggies and bring to boil.
• Simmer over medium heat until reduced by half. Run liquid through mesh strainer to remove any large pieces.
• In small saucepan, heat broth over high heat 5-7 minutes until reduced by half.
• Combine borth & wine mixture.
• When meat is cooked, remove from pan and cover with foil.
• Pour any juices from pan in with broth mixture.
• Mix in butter and more salt & pepper if desired.
• Slice tenderloin, sprinkle with fleur de sel (or coarse sea salt) and pour sauce over. Serve.

TURKEY PUFFS WITH CRANBERRY CABERNET SAUCE

Steps:

• In a small saucepan, combine broth and mushrooms; bring to a boil. Remove from the heat; let stand for 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth., In a large skillet, saute onion in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes or until golden brown. Add the tarragon, salt, pepper and reserved mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x10-in. rectangle; cut each into two pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese., Lightly brush pastry edges with water. Bring long sides over filling, pinching seams and ends to seal. Turn pastries seam side down. Cut small slits into pastry. Brush tops with egg. Bake at 400° for 20-25 minutes or until golden brown., Meanwhile, in a small saucepan, combine the broth, wine and vinegar. Bring to a boil; cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries.

RED CABBAGE CABERNET SAUVIGNON SAUCE

Steps:

• In a saucepan, over medium heat add olive oil, garlic and 2 tablespoons of the shallots. Stir for 1 minute. While stirring, add the red cabbage. Prepare a mixture of the duck stock and cornstarch, and add this mixture to the cabbage. Continue stirring until the sauce begins to boil, then add the salt and sugar. Add the remaining 2 tablespoons chopped shallots and lemon juice. Finish by adding the cabernet sauvignon to the sauce.
• Transfer the red cabbage sauce into the center of a serving plate, topping it with the sliced duck. Garnish around the duck with potatoes. In between each potato place steamed carrots, string beans, broccoli and zucchini. Finally, add several pieces of gold leaf on top of the duck. (Eat gold for a long life.)

FLAT IRON STEAK WITH CABERNET SAUCE

Steps:

• Take the steak out of the fridge about 20 minutes before you are ready to cook.
• In a small pot over high heat, add the broth and wine, simmer until reduced by half (about 10 minutes).
• Heat oil in cast iron skillet over medium high heat until it very hot.
• Season the steak with grill seasoning and put it in the skillet.
• Cook about 3 minutes per side for medium rare.
• Remove from pan.
• Cover with foil for 5 minutes while you finish the sauce.
• Reduce the heat under the skillet and add the shallots.
• cook until they begin to soften (about 3 minutes).
• Add the reduced broth and wine mixture and cook until thickened about 5 minutes.
• Stir in butter and cook until butter is melted and incorporated into the sauce.
• Taste and adjust with salt and pepper if needed.
• Slice the stead against the grain, arrange on a platter with the sauce on the side or pour over the steak.

CHEF JAMES HOLIDAY PRIME RIB WITH CABERNET AND DRIED CHERRY SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix rosemary, garlic, and olive oil in a bowl. Rub standing rib roast with mixture and season liberally with kosher salt and black pepper.
• Heat an 11-inch cast-iron skillet over medium-high heat until skillet is very hot. Brown standing rib roast on all sides in the hot skillet, 3 to 5 minutes per side. Remove meat from skillet. Cook and stir carrots, celery, and onions in the hot skillet until slightly browned; stir beef broth into vegetables. Place roast on top of vegetables in skillet.
• Roast meat in the preheated oven until an instant-read meat thermometer inserted into the middle reads 120 degrees F (49 degrees C), about 2 1/2 hours.
• Transfer roast from skillet to a serving platter, retaining pan drippings and vegetables; let rest at least 30 minutes before slicing.
• About 15 minutes before serving, combine red wine with dried cherries in a saucepan over medium heat; bring to a boil and reduce heat to low. Simmer until cherries have absorbed all the wine, about 10 minutes, stirring occasionally; remove from heat.
• Melt butter in a separate saucepan over medium heat and whisk flour into hot butter to make a paste. Strain reserved pan juices into cherries using a fine mesh strainer. Bring cherry sauce with pan juices to a boil. Stir flour paste into sauce, reduce heat to low, and simmer until thickened, about 5 minutes. Season sauce with salt and black pepper. Serve sauce with roast.

PORCINI CRUSTED HALIBUT WITH CABERNET VINEGAR SAUCE

Steps:

• Spread dried porcini mushrooms on a cookie sheet and dry further in a 250-degree oven for about 15 minutes or until brittle. Allow to cool and pulverize to a fine powder in a blender. Set aside. In a non-reactive saucepan, combine shallots and red wine, along with a good pinch of salt. Bring to a boil and reduce until about 2 tablespoons remain. Add Cabernet vinegar and reduce again until almost dry (about 1-2 tablespoons). Remove from heat for a moment. Return pan to very low heat and begin adding butter one tablespoon at a time, whisking continuously. Adjust seasoning and set aside. Cook peeled potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot. Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy.Add 1/5 cup of milk if you wish for a puree like consistency Press halibut filets in porcini powder along with fresly groung pepper and salt mixture. Sear filet in oil in a hot heavy saute pan. Put pan in the oven and finish, about 5 to 7 minutes. Remove fish from oven and plate over potatoes and sauce. Seasonal steamed vegetables such as Swiss chard, peas, spinach or asparagus are recommended as an accompaniment.

STRAWBERRY CABERNET SAUCE

Steps:

• Combine 3/4 cup wine and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 1/3 cup (about 4 minutes). Remove from heat.
• Place wine mixture, vanilla and half of strawberries in a blender or food processor; process until smooth. Pour pureed strawberry mixture in a large bowl.
• Coarsely chop remaining strawberries. Add chopped strawberries, 1 T wine, and lemon juice to pureed strawberry mixture; stir to combine.

PUMPKIN SEED BATTERED 'CHICKEN' WITH CRANBERRY CABERNET SAUCE

Steps:

• Make the sauce. In a sauté pan over medium heat, heat olive oil. Add shallot and sauté for 3 minutes. Add thyme and cranberries and sauté for another 2 minutes. Season with salt and pepper. Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half.
• Add vegetable stock and reduce by half again. In a small bowl, combine arrowroot and water. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes. Turn off heat and whisk in margarine, 1 tablespoon at a time. Remove thyme stems before serving.
• To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated.
• Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs.
• Heat olive oil in a large sauté pan. Using medium-high heat, sauté cutlets on each side until browned and crisp. Serve with the cranberry Cabernet sauce.