Best Pinot Noir Sauce Recipes

MEATBALLS IN CRANBERRY AND PINOT NOIR SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Lightly oil a shallow baking dish.
• In a large mixing bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt and pepper.
• Shape into 24- 1 1/2 inch balls.
• Place in one layer in baking dish.
• Bake for 20 minutes.
• Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, Pinot Noir and mustard.
• Simmer over medium heat for 5 minutes, stirring often.
• Remove from heat and set aside until needed.
• After the first 20 minutes of baking, pour Cranberry and Pinot Noir Sauce over meatballs.
• Bake an additional 15 minutes.
• Remove meatballs and sauce to a serving platter and serve warm.
• A chafing dish or crockpot keeps them warm for buffets.

FILET MIGNON WITH MUSHROOMS AND SAUCE PINOT NOIR

Steps:

• Preheat oven to 375 degrees F.
• Season both sides of the filet mignon generously with salt and pepper. Wrap a piece of bacon around the sides of each steak and secure with butcher's twine. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over, there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the pan to the oven. Roast for 10 to 12 minutes or until the steaks are cooked medium-rare.
• Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan. Mix in the demi-glace, stirring to combine. Put the steaks and mushrooms back in the pan and coat in the pan sauce. Finish with a couple of tablespoons of butter to make it rich. Put the steak and mushrooms on 2 serving plates and cut off the butcher's twine from the filets. Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig.

CRANBERRY SAUCE WITH PINOT NOIR

Steps:

• Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
• In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
• With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.
• Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod. Transfer mixture to a bowl and let cool.

PORK LOIN WITH PINOT NOIR SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
• In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
• Serve the pork with generous drizzle of the pinot noir sauce.

CRANBERRY SAUCE WITH PINOT NOIR

Steps:

• Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.

HERBED LAMB CHOPS WITH PINOT NOIR SAUCE

Steps:

• For sauce:
• Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
• Mix butter and flour in small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.)
• For lamb:
• Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together. Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)
• Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sauté until browned, about 4 minutes. Turn rack over and sauté until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
• Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 to 20 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce and serve.

WILD BC SALMON PACKETS WITH PINOT NOIR/RED PEPPER SAUCE

Steps:

• SALMON: Preheat oven to 375 degrees F. Sautee portabellas in olive oil for 3-4 minutes over medium heat until soft, then set aside. Place each salmon fillet on two sheets of phyllo and sprinkle lightly with salt. Divide portabella mix evenly on top of fillets and wrap sheets around each fillet to form packets. Bake packets for 20-25 minutes until phyllo is lightly browned.
• SAUCE: Add Pinot Noir to sauce pan and reduce over medium heat by half. Add stock, red pepper puree and thyme. Reduce by another third. Turn off heat, swirl in butter, add salt and pepper to taste and remove thyme. Reheat slowly to a simmer before serving.
• To Plate: Spoon warmed sauce evenly over packets and garnish with thyme or mint sprig.

PAN-ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE

Steps:

• Heat the pinot noir, cherries, shallots, and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until reduced by half, about 10 minutes. Add the stock and simmer until the liquid is reduced to about 1/3 cup. Whisk in the currant jelly, then whisk in 1 tablespoon butter. Season to taste with salt. The sauce should be pleasantly fruity, not too sweet, and slightly viscous, with a nice sheen. Keep it warm while cooking the quail.
• Season the quail with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add half the quail, breast side down.
• Cook about 4 minutes, then turn and cook about 4 minutes on the underside. Maintain a lively heat and keep a little space between the quail so they do not start to steam: you want the skin golden brown and a little crispy. Heat the remaining olive oil and repeat with remaining quail.
• Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the spinach and a pinch of salt and cook until just wilted, 2-3 minutes. Squeeze the spinach with tongs to remove excess moisture and divide it among four plates. Place 2 quail on each bed of spinach and spoon the warm sauce over the quail.

PINOT NOIR SAUCE

Steps:

• To make stock, heat oven to 450 degrees. Place bones in a medium roasting pan, and roast, turning once or twice, until deeply browned, about 2 hours. Add onions, celery, carrots, garlic and tomato paste, and roast, stirring occasionally, until vegetables are deep golden brown, about 1 1/4 hours.
• Transfer bones and vegetables to a 2-gallon stockpot. Place roasting pan on stove, add 2 cups water and deglaze over high heat, stirring with a wooden spoon to scrape up brown bits. Transfer deglazing liquid into stockpot with bones. Add thyme, bay leaf, parsley stems and 2 1/2 quarts water. Bring to a simmer over high heat, reduce heat to low and simmer until stock is rich and flavorful, about 5 hours. Remove from heat, and strain into a deep saucepan; there should be 8 cups stock. Place saucepan in sink of ice water to cool stock; then refrigerate until ready to use. (While stock is cold, scoop hardened fat from surface, and discard it.) Freeze half the stock to use later.
• To make sauce, heat olive oil in a medium saucepan over medium heat, and sauté carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes. Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes. Strain into a clean saucepan.
• Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 cups. Season to taste with salt and pepper. Increase heat to high, and add butter piece by piece, whisking to emulsify. Sauce will become glossy and coat back of a wooden spoon. As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.

APPLE PORK ROULADE WITH PINOT NOIR SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Butterfly the tenderloin by slicing through 3/4 of the meat lengthwise down the center and fold it open like a book.Cover the meat in plastic wrap and pound it with a mallet or rolling pin to flatten it out to 1/2 an inch thickness.
• Spread 2/3 of the surface of the meat with the goat cheese, leaving a strip at the end bare to keep the filling from oozing out. Place the apple slices in two rows lengthwise and add the couscous to the center. Roll the pork up tightly into a roast and secure with four ties of the butcher's twine.
• Heat the oil in a skillet on medium high heat. When hot, almost to smoking point, add the meat and sear on all sides, getting as much carmelization as possible.
• Place the skillet in a 400 degree oven and roast for 25 minutes, or until internal temperature is 165 degrees. Remove from oven and let the meat rest on a cuttong board for ten minutes.
• Meanwhile, put the skillet back on the stove and add the flour to the pan drippings. Wisk together until flour is incorporated and let cook cook for a minute before adding the wine.
• Let the sauce reduce to a desired thickness turn off the heat. Slice the meat and serve with sauce.

PEPPERY BEEF TENDERLOIN WITH PINOT NOIR SAUCE

Steps:

• Mix 2 T butter and flour in small bowl. Set aside. Melt 1 T butter in heavy large skillet over low heat. Add onion, carrot and celery; saute until vegetables are tender, about 10 minutes. Add tomato paste; stir until vegetables are coated. Add wine' boil until liquid is reduced by half, about 3 minutes. Add both broths; boil until liquid is reduced to 1 1/4 cups, about 5 minutes. Strain liquids, discarding solids. Return liquid to skillet. Add butter flour mixture to sauce; whisk over medium heat until sauce thickens, about 1 minute. Season to taste with salt and pepper. Cook tenderloin. and spread sauce.

CRANBERRY SAUCE WITH PINOT NOIR

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes.
• Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes.
• Add crystallized ginger, curry powder and five-spice powder.
• Season with salt and pepper.
• (Can be made 3 days ahead. Cover; chill).
• Serve sauce cold or, if desired, rewarm over low heat, stirring often.

HERBED LAMB CHOPS WITH PINOT NOIR SAUCE

Steps:

• For the sauce: Heat oil in heavy large pot over medium-high heat. Add lamb riblets and saute until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer the lamb to a bowl.
• Add onions, carrots, garlic, and herbs de Provence to pot. Saute until vegetables are deep brown, about 8 minutes.
• Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours.
• Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
• Mix butter and flour in a small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.).
• For lamb: Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together.
• Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet; cover and chill.).
• Preheat oven to 350 degrees F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down and saute until browned, about 4 minutes.
• Turn rack over and saute until browned about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
• Roast lamb until thermometer inserted into center registers 135 degrees F. for medium rare, about 25 minutes. Let lamb rest on sheet 15-20 minutes. Cut lamb between the bones into individual chops.
• Arrange 3 chops per plate and drizzle with sauce and serve.

BEEF ROAST IN PINOT NOIR SAUCE

Steps:

• Preheat the oven to 275 degrees F.
• Trim the roast of excess fat. Add olive oil to a large pot or roasting pan and heat over medium-high heat. Place roast in a large pot and sear on all sides. This will take about one minute per side. Then remove the roast and set aside. Then, sprinkle the salt, onion powder, garlic powder, pepper, and thyme onto the roast. Make sure you cover all sides with seasonings.
• Cut shallots in half and remove skins. Next, add the shallots to the pot and cook until browned. Remove the shallots and set aside.
• Add red wine to the juices from the onions and the seared meat. Continue to cook on high heat while removing any browned bits. Once the pot is deglazed remove all of the juices into a saucepot.
• Place shallots and roast into roasting pan and place in the preheated oven. Roast for one hour per pound of roast. So, a three-pound roast will cook for three hours. The goal is for a tender roast that is just falling apart.
• Meanwhile, in the saucepot, stir together beef broth and Pinot Noir. Bring to a rolling boil and hold at a boil for 6-8 minutes or until liquid is reduced to 2 cups.
• After the roast is cooked, place on a serving platter and cover with aluminum foil to help keep it warm. Arrange shallots around the roast.
• Add wine mixture to the pan, and place over medium heat, stirring to release the browned bits from the bottom of the pan. In a small bowl, whisk together flour and water until smooth, then stir into the sauce in the roasting pan. Cook over medium heat, stirring constantly until slightly thickened. Add butter, stirring just until melted. Add salt and pepper to taste.
• Pour the sauce over the roast and shallots and serve.

PINOT NOIR, CHANTERELLE, AND FRESH TRUFFLE SAUCE

Steps:

• Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency and correct the seasoning with salt and pepper. Garnish with shaved truffle.

FILLET OF SALMON WITH PINOT NOIR SAUCE

Steps:

• Combine the wine, tomato, vinegar, shallot and garlic in a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced by half, about 20 minutes.
• Add the stock and bring to a boil. Cook until reduced by half, about 10 minutes. Remove from the heat and whisk in the butter.
• Brush the salmon with the oil and sprinkle with the salt and pepper. Heat a large nonstick skillet over medium heat.
• Add the salmon and cook until browned on both sides, about 6 minutes per side.
• Transfer to a serving dish and top with the Pinot Noir sauce.

SALMON WITH PINOT NOIR SAUCE

Steps:

• Combine shallot, garlic, tomato, wine and vinegar in sauce pan. Reduce over medium heat to 1/2. Add stock and reduce by 1/2 again. Whisk in butter. Heat Teflon frying pan. Brush salmon with olive oil. Season with salt and pepper. Sear fish until browned. Finish cooking on reverse side over medium heat. Salt and Pepper to taste. Drizzle sauce over salmon

BEEF LOIN WITH PINOT NOIR SAUCE

Steps:

• Preheat the oven to 425 degrees. Slice tenderloin at an angle into 4 equal pieces. Wrap 1 piece of bacon around the beef and secure with a toothpick or wooden skewer. Sprinkle with pepper. Heat a large cast iton skillet over moderatley high heat. Add the beef and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the over and cook until no longer pink in the middle and the bacon is golden and crispy, 8 - 10 minutes. Heat a small saucepan over medium high heat. Coat pan with cooking spray. Add shallots to saucepan; saute 30 seconds, stirring frequently. Stir in wine, scraping pan to loosen browned bits. Increase heat to hight; bring to a boil. Cooli 10 minutes or until wine is reduced to 1/2 cup Add broth; cook 16 minutes or until broth mixture is reduced to about 1/4 cup. remove from heat; stir in 1/4 t salt, 1/4 t pepper and sugar. Gradually add butter, stirring constantly, with a whisk until smooth. Serve sauce with beef. can substitute beef for pork. and then beef broth for chicken broth.

PLANKED SALMON WITH PINOT NOIR-BERRY SAUCE

Steps:

• Soak a cedar plank in water for 2 to 4 hours. In a small pot over medium heat, combine the wine, shallot and 1 1/2 cups of the blackberries. Simmer, stirring occasionally, until most of the liquid has evaporated, 15 to 20 minutes. Press the berry mixture through a fine-mesh sieve into a bowl and return the liquid to the pot. Set over low heat and whisk in the demi-glace, then slowly add the butter, whisking continuously until incorporated into the sauce. Stir in the 1/4 tsp. salt, the sugar and the remaining 3/4 cup blackberries. Cook, stirring occasionally, until the berries soften, 5 to 7 minutes. Pour the sauce into a small bowl and set over but not touching simmering water in a saucepan; keep the sauce warm. Prepare a medium fire in a grill. Have a spray bottle of water ready to extinguish flare-ups. Brush the salmon on both sides with the olive oil and season with salt and pepper. Place the plank on the grill and close the lid. Heat until the plank begins to smoke and crackle. Place the salmon, skin side down, on the plank. Close the lid and grill until the salmon is cooked through, 10 to 12 minutes. Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter. Spoon the berry sauce over the salmon and garnish with parsley.

FILET MIGNON, MUSHROOMS AND PINOT NOIR SAUCE

Steps:

• For the beef demi-glace: Combine the beef stock, mushroom stock and sherry in a large pot over medium high heat.
• Bring up to a boil and then add the hydrated, chopped mushroom medley mix.
• After about 30 seconds, reduce the heat to medium-low and let simmer until the sauce has thickened and is reduced to half, for at least an hour or so.
• For the steaks: While the sauce is simmering, preheat your oven to 400 degrees.
• Pat your steaks dry with a paper towel and season both sides of each filet mignon generously with salt and pepper.
• Wrap a piece of bacon around the sides of each steak and secure with toothpicks or butcher's twine.
• Using a heavy, ovenproof skillet, heat the vegetable oil over medium-high heat, for about 2 minutes.
• Place the steaks in the hot pan and cook until well seared on one side, for about 3 minutes.
• Turn the steaks over to sear the other side and immediately transfer the skillet to the oven to finish cooking for about 7 to 8 minutes or until your steaks have reached the desired internal temperature*.
• While the filets are in the oven, using a large non-stick skillet, heat the olive oil over medium-high heat.
• After a minute to two, add the sliced mushrooms, garlic and rosemary and cook until the mushrooms are soft, for about 5 to 6 minutes. Set aside.
• After your steaks have reached the desired internal temperature, remove from the oven.
• Take the steaks out of the skillet, move to a plate and cover well in order to keep warm.
• Return the skillet to the stove over medium-high heat.
• Deglaze with the Pinot Noir wine, scraping up all the browned bits.
• Mix in the beef demi-glace, stirring to combine.
• Add the steaks and mushrooms to the pan and coat in the pan sauce.
• Finish with a tablespoon of butter on top of the steaks.
• To plate: serve the steaks on a bed of the mushrooms and pour a little of the pinot noir sauce over the steaks.
• Serve immediately.