Best Merlot Sauce With Beef Recipes

SAGE ROAST BEEF WITH MERLOT SAUCE

Steps:

• Combine sage through garlic; rub over roast.
• Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
• Add roast to pan and cook 6 minutes, browning all sides.
• Bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste.
• Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
• MAKE SAUCE:.
• Heat pan coated with spray over medium-high.
• Sauté shallots about 3 minutes.
• Stir in merlot; bring to a boil; cook about 4 minutes until reduced to ¾ cup.
• Stir in bouillon; cook about 6 minutes until reduced to 1¼ cup.
• Stir in butter until melted; stir in parsley and salt.
• Serve sauce with tenderloin.

MARINATED BEEF TENDERLOIN WITH MERLOT SAUCE

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.

MERLOT SAUCE WITH BEEF

Steps:

• Combine winel, chicken and beef broths in a large pot and boil uncovered over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. May prepare a day ahead. Cover and refrigerate until ready to use.
• Mix butter and flour in small bowl.
• Heat vegetable oil in large skillet over medium high heat.
• Season steaks with salt and pepper.
• Cook steaks until medium brown throughout, 5-6 minutes per side.
• Remove from pan to serving platter.
• Add green onion, garlic and thyme to skillet and stir to blend.
• Add 1 1/2 cups of the reduced wine mixture to skillet.
• Cook over high heat scrapping up brown bits.
• Add butter/flour mixture and boil sauce until thickened. Consistency should coat spoon.
• Serve steaks with sauce, about 1/4 cup sauce per steak.
• Refrigerate leftovers.

MERLOT FILET MIGNON

Steps:

• In a small skillet, cook steaks in 1 tablespoon butter and the olive oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove and keep warm., In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.

BEEF TIPS AND MERLOT GRAVY WITH BEEF AND ONION RICE

Steps:

• Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
• Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
• Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
• About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.

STEAKS WITH MERLOT SAUCE

Steps:

• Boil wine along with chicken and beef broths in heavy large saucepan over high heat until it's reduced to 2 cups (~45min to 1 hour).
• NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
• Mix butter and flour in small bowl.
• Heat 1 T olive oil in heavy large skillet over medium-high heat.
• Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
• Remove steaks to a plate and keep warm (we put it in our microwave to keep the heat from dissipating) To your skillet, add shallots, garlic and thyme and stir 30 seconds.
• Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
• Bring mixture to a boil and scrape up brown bits.
• Whisk in butter mixture until the sauce is smooth.
• Boil sauce until thick enough to coat spoon, about 2 minutes.
• Drizzle sauce over steaks, and serve remainder in a gravy boat.

PEPPERED BEEF TENDERLOIN WITH MERLOT

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.

ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE

Steps:

• Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
• Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
• Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
• Insert a meat thermometer into thickest portion or tenderloin.
• Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
• Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
• Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
• Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
• Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
• Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
• Serve sauce with tenderloin.

FILET MIGNON WITH MERLOT SAUCE

Steps:

• Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

BEEF BRISKET WITH CHERRY-MERLOT SAUCE AND CARAMELIZED ONIONS

Steps:

• Preheat the oven to 325.
• Season brisket all over with the salt and pepper.
• In a large roasting pan with a tight-fitting lid or a dutch oven, warm the olive oil over medium-high heat.
• Add the brisket and brown well on all sides.
• Transfer to a plate.
• Add the onion and carrot to the pan and saute until golden, about 6 minutes.
• Add the garlic and saute about 2 minutes more.
• Add the tomatoes and juices, 1 cup of the wine and the bay leaf, mix well and bring to a boil.
• Return brisket to the pan, cover and place in the oven.
• Cook, basting occasionally, for about 3 hours, or until the brisket is fork-tender.
• Remove from the oven and allow to cool in the juices.
• Transfer the brisket to a deep platter and cover with aluminum foil.
• Refrigerate until cold, up to overnight.
• Let the pan juices cool, then pass through a sieve or food mill into a bowl.
• Discard the solids and refrigerate until ready to use.
• Just before serving, preheat the oven to 350.
• Slice the brisket thinly and arrange on an oven-proof serving platter.
• Cover with aluminum foil and warm in the oven for 15 minutes.
• Meanwhile, cook the onions: Warm the olive oil in a large fry pan and add the sliced onions.
• Saute, stirring often, until golden brown and sweet.
• Season with salt and pepper and set aside.
• While onions are sauteing, pour the remaining cup of wine into a saucepan over high heat.
• Add 1/4 cup of the dried cherries and bring to a boil.
• Boil until wine is reduced by half and then stir in reserved brisket juices.
• Bring to a boil and season with salt and pepper.
• To serve, remove the brisket from the oven.
• Pour the sauce over the meat and then top with the caramelized onions.
• Sprinkle with the remaining dried cherries and serve immediately.