Best Merlot Marinated Grilled Beef Recipes

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FILET WITH A MERLOT SAUCE



Filet with a Merlot Sauce image

Filet Mignon with an excellent Merlot wine sauce.

Provided by CANMAD7

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

1 (750 milliliter) bottle Merlot wine
2 (14.5 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can beef broth
2 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon olive oil
6 (6 ounce) fillets beef tenderloin
freshly ground black pepper to taste
¼ cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon fresh thyme

Steps:

  • In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
  • In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
  • Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g

MERLOT MARINATED GRILLED BEEF



Merlot Marinated Grilled Beef image

This is a delicious way to serve steaks. You can marinade the meat for 10 minutes and up to 2 hours. Serve with rice and vegetables.

Provided by CookingONTheSide

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 filet of beef
1/2 cup merlot
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
1 tablespoon brown sugar
1 teaspoon fresh ground black pepper

Steps:

  • Combine Merlot, Worcestershire sauce, garlic cloves, brown sugar and black pepper.
  • Stir and add beef filets.
  • Let meat marinade for at least 10 minutes or up to 2 hours.
  • When ready to grill steaks, heat grill.
  • Place marinated beef filets on grill and cook until desired doneness.
  • Serve with the rice and vegetables.
  • Note: Add marinade mixture to a small saucepan and bring to a boil after meat has been removed.
  • Reduce heat to a simmer and cook for 10 minutes.
  • Pour sauce over cooked filets.

Nutrition Facts : Calories 46.4, Sodium 44.9, Carbohydrate 6.2, Fiber 0.2, Sugar 4, Protein 0.3

STEAK WITH SHALLOT-MERLOT SAUCE



Steak with Shallot-Merlot Sauce image

Provided by Tony Nogales

Categories     Beef     Sauté     Valentine's Day     Low Carb     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Steak     Fall     Anniversary     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 2

Number Of Ingredients 6

1 12- to 14-ounce sirloin steak
1 tablespoon vegetable oil
1 1/2 tablespoons finely chopped shallots
6 tablespoons Merlot
3/4 cup beef stock or canned broth
3 tablespoons unsalted butter

Steps:

  • Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.
  • Add shallots to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.
  • Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.

PEPPERED BEEF TENDERLOIN WITH MERLOT



Peppered Beef Tenderloin with Merlot image

This tenderloin virtually cooks and presents itself-giving you all the more time to toss that apron aside and don your party best.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Number Of Ingredients 13

1 5-pound center-cut beef tenderloin, tied
Kosher salt
4 tablespoons prepared coarsely ground peppercorn spice medley
3 tablespoons vegetable oil
10 unpeeled shallots
2 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter, softened
3 medium shallots, peeled and sliced
1 750-milliliter bottle Merlot
2 cups vegetable broth
1/4 cup all-purpose flour
Kosher salt
Freshly ground black pepper

Steps:

  • 1. For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan. Heat a large skillet over medium-high heat until hot. While the pan heats, pat the meat dry and season it generously with salt. Roll the tenderloin in peppercorn mixture to coat, making sure to press the ends in mixture as well. Add vegetable oil to the skillet and heat just until smoking. Brown the meat all over, turning as each side reaches a deep mahogany, about 8 minutes in all. While the meat browns, toss the unpeeled shallots with the olive oil and scatter them in the roasting pan. Transfer the meat to the rack (save the skillet) and roast until an instant-read thermometer inserted in the center registers 125 degrees F, about 30 minutes. Let the meat rest for 10 minutes before carving.
  • 2. For the sauce: Wipe any burned bits from the skillet. Add 1 tablespoon of the butter and the sliced shallots to the skillet and cook over high heat until tender, about 2 minutes. Add wine and vegetable broth and scrape the brown bits from the bottom of the skillet with a wooden spoon. Bring to a brisk boil and cook until reduced by about half. Meanwhile, in a small bowl make a paste with remaining 4 tablespoons butter and the flour. Whisk the butter mixture into the reduced wine mixture a little bit at a time. Return to a full boil and cook until thickened, about 2 minutes. Season with salt and black pepper to taste.
  • 3. Slice the beef and arrange it on a platter with the roasted shallots. Drizzle some sauce over the meat and serve, passing the remaining sauce.

Nutrition Facts : Calories 585, Fat 45 grams, SaturatedFat 17.5 grams, Cholesterol 137.5 milligrams, Sodium 560 milligrams, Carbohydrate 4 grams, Protein 38 grams

MARINATED BEEF TENDERLOIN WITH MERLOT SAUCE



Marinated Beef Tenderloin with Merlot Sauce image

Satisfy beef lovers with the best, topped with a second-to-none sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h15m

Yield 12

Number Of Ingredients 12

1 beef tenderloin roast (3 lb)
1/3 cup red wine vinegar
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
1 cup currant jelly
1 cup Merlot, Zinfandel or nonalcoholic red wine
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
2 tablespoons butter or margarine

Steps:

  • In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix remaining beef ingredients; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
  • Heat oven to 425°F. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
  • Roast uncovered 40 to 45 minutes or until thermometer reads 140°F (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
  • In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut beef across grain at slanted angle into thin slices. Serve with sauce.

Nutrition Facts : Calories 300, Carbohydrate 18 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 125 mg

ROSEMARY - MERLOT FLANK STEAK



Rosemary - Merlot Flank Steak image

Wonderful taste, serve with roast potatoes and green beans. (30 minute marinating time not included in cook time) from Cooking light

Provided by Derf2440

Categories     Canadian

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup finely chopped onion
3/4 cup low sodium beef broth
3/4 cup merlot or 3/4 cup dry red wine
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
2 cloves garlic, smashed
1 lb flank steak, trimmed
cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard

Steps:

  • Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
  • Add steak, seal bag.
  • Marinate in refrigerator 20 minutes, turning once.
  • (can be marinated overnight, if desired) Remove steak from bag, reserve marinade.
  • Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each side or until desired degree of doneness.
  • Let stand 5 minutes.
  • Cut steak diagonally across grain into thin slices, keep warm.
  • While steak cooks,combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium high heat, stirring well with a whisk.
  • Bring to a boil, and cook until reduced to 1 cup (about 7 minutes).
  • Serve the sauce with the steak.

MERLOT BRAISED BEEF



Merlot Braised Beef image

Make and share this Merlot Braised Beef recipe from Food.com.

Provided by Graybert

Categories     Breads

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 24

1 lb stewing beef, cubed
1 onion, sliced
1 stalk celery, sliced (and leaves)
3 cloves garlic, smashed
3 sprigs parsley
1 bay leaf
6 juniper berries, crushed
1 1/2 cups merlot or 1 1/2 cups dry red wine
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
3 tablespoons butter
2 tablespoons granulated sugar
1/4 cup beef stock or 1/4 cup water
2 carrots, cut in 1-inch lengths
1 teaspoon salt
1/2 cup white pearl onion
1 cup button mushroom
2 tablespoons chopped fresh parsley
1 egg
1/2 cup milk
1/2 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • In large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper; cover and marinate in refrigerator doe 12 to 24 hours.
  • Remove beef; sprinkle with flour and set aside.
  • Strain marinade through sieve into bowl, pressing solids; set marinade aside.
  • In skillet, heat oil over medium-high heat; brown beef in batches.
  • Transfer to bowl.
  • Add 1 tbsp butter to pan.
  • Stir in sugar, cook until deep nutty brown.
  • Stir in reserved marinade and stock, averting eyes to avoid splatters.
  • Add beef, carrots and salt; cover and simmer over low heat, stirring often, until beef is tender, about 1 ½ hours.
  • Meanwhile, in skillet, heat remaining butter over medium heat; cook pearl onions until browned, 12 minutes.
  • With slotted spoon, transfer to stew.
  • Add mushrooms to skillet; simmer for 10 minutes.
  • Serve sprinkled with parsley.
  • Popovers-----------------.
  • In bowl, whisk egg with milk; stir in flour and salt until blended but still lumpy.
  • Spoon into well-buttered jumbo muffin cups, filling 3/4 full.
  • Place in center of cold oven.
  • Heat oven to 450F; bake for 25 minutes.
  • With skewer, puncture each popover; bake for 10 minutes or until puffed.
  • (Make ahead; Let cool; cover and set aside at room temperature for up to 8 hours. Reheat in 325F oven for 5-10 minutes).

Nutrition Facts : Calories 333.5, Fat 13.3, SaturatedFat 6.2, Cholesterol 97.5, Sodium 679.8, Carbohydrate 22.9, Fiber 1.8, Sugar 7.3, Protein 20.8

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