Best Red Wine Butter Sauce Recipes

PRIME RIB WITH RED WINE-THYME BUTTER SAUCE

Steps:

• For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
• For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
• Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
• Preheat the oven to 450 degrees F.
• Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
• Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.

WHOLE ROASTED BEEF TENDERLOIN WITH RED-WINE BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place red wine, vinegar, shallot, peppercorns, and thyme in a small saucepan over high heat; cook until reduced to 1/2 cup, about 10 minutes. Remove from heat and set aside.
• Generously season tenderloin on all sides with salt and pepper. Heat oil in a large heavy-bottomed roasting pan over high heat. Carefully add tenderloin and transfer roasting pan to oven. Roast, turning every 5 minutes, until medium-rare (120 degrees on an instant-read thermometer), 12 to 20 minutes.
• Meanwhile, slowly whisk the cold butter into the warm wine reduction until emulsified. Strain through a fine mesh sieve into a small saucepan; season with salt and pepper and keep warm.
• Remove tenderloin from oven and let stand for 5 minutes. Transfer to a cutting board and slice crosswise; arrange slices on a large platter. Pour any juices that have accumulated in the roasting pan into the red-wine sauce and stir to combine. Serve beef accompanied with sauce.

PAN-SEARED STRIP STEAK WITH RED-WINE PAN SAUCE AND PINK-PEPPERCORN BUTTER

Steps:

• For pink peppercorn butter:
• Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed.
• Season with coarse salt and black pepper. Place small sheet of plastic wrap on work surface; place butter mixture atop plastic. Using plastic wrap as aid, form butter mixture into 1 1⁄2-inch-diameter cylinder; wrap tightly and chill. DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
• For steak:
• Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper. Let steak stand at room temperature 30 minutes.
• Heat medium nonstick skillet over medium-high heat. Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steak to plate; tent with foil. Add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits. Add wine; boil until liquid is reduced by half, stirring often, about 1 minute. Add broth; boil until sauce is thickened, about 2 minutes. Whisk in 3 tablespoons pink-peppercorn butter. Season sauce with coarse salt and pepper.
• Cut steak against grain into 1/3-inch- thick slices. Divide between plates. Top with sauce; serve with puree.

RED WINE BUTTER SAUCE

Steps:

• Combine shallots, wine, and vinegar in a saucepan.
• Bring to a boil, then reduce heat and simmer until almost all the liquid has evaporated and becomes thick and syrupy.
• Add heavy cream and mix well.
• Increase heat to high, but don't let the sauce boil.
• Add the butter and continue to whisk until all the butter is incorporated.
• Season with salt and pepper.
• NOTE: Don't cook with any wine you wouldn't drink!

SKIRT STEAKS WITH RED WINE BUTTER SAUCE (ART SMITH)

Steps:

• Season steaks with salt and pepper.
• Heat oil in a large skillet over high heat until the oil is very hot but not smoking.
• Add in the steaks; cook until the undersides are well browned, about 3 minutes.
• Decrease heat to medium; turn and cook until the other sides are browned and the steaks feel somewhat soft when pressed in the center, about 4 minutes more for medium-rare (do not cook skirt steak more than medium-rare, or it will toughen).
• Transfer the steaks to 4 dinner plates.
• Drain the fat from the skillet; add in the red wine, shallots, and garlic; bring to a boil over high heat.
• Boil until the wine has reduced by half, about 3 minutes.
• Decrease heat to very low; whisk in the butter, 1 tablespoon at a time, to slightly thicken the sauce.
• Season with salt and pepper.
• Pour some of the sauce over the steaks and sprinkle with parsley; serve immediately.

WHOLE ROASTED BEEF TENDERLOIN WITH RED WINE BUTTER SAUCE

Steps:

• Preheat oven 400 degrees
• Place red wine, vinegar, shallot, peppercorns, and thyme in a small saucepan over high heat: cook until reduced to 1/2 c, about 10 minutes. Remove from heat and set aside.
• Generously season tenderloin on all sides with salt and pepper. Tie roast up with cotton string.
• Heat oil in a large heavy-bottomed roasting pan over high heat on stove. Carefully add tenderloin and transfer roasting pan to oven. Roast, turning every 5 minutes, until medium (160 degrees) 20-25 minutes.
• Meanwhile, slowly whisk the cold butter into the warm wine reduction until emulsified. Strain through a fine mesh sieve into a small saucepan; season with salt and pepper and keep warm.
• Remove tenderloin from oven and let stand for 5 minutes. Transfer to a cutting board and slice crosswise; arrange slices on a large platter. Pour any juices that have accumulated in the roasting pan into the red-wine sauce and stir to combine. Serve beef accompanied with sauce.

PAN-SEARED STRIP STEAK WITH RED-WINE PAN SAUCE AND PINK-PEPPERCORN BUTTER RECIPE - (4.4/5)

Steps:

• PINK-PEPPERCORN BUTTER Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed. Season with coarse salt and black pepper. Place small sheet of plastic wrap on work surface; place butter mixture atop plastic. Using plastic wrap as aid, form butter mixture into 11/2-inch-diameter cylinder; wrap tightly and chill. DO AHEAD Can be made 3 days ahead. Keep chilled. Bring to room temperature before using. STEAK Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper. Let steak stand at room temperature 30 minutes. Heat medium nonstick skillet over medium-high heat. Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steak to plate; tent with foil. Add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits. Add wine; boil until liquid is reduced by half, stirring often, about 1 minute. Add broth; boil until sauce is thickened, about 2 minutes. Whisk in 3 tablespoons pink-peppercorn butter. Season sauce with coarse salt and pepper. Cut steak against grain into 1/3-inch-thick slices. Divide between plates. Top with sauce; serve with puree. NUTRITIONAL INFORMATION One serving contains: Calories (kcal) 462.1 %Calories from Fat 41.2 Fat (g) 21.2 Saturated Fat (g) 9.0 Cholesterol (mg) 85.6 Carbohydrates (g) 31.9 Dietary Fiber (g) 5.1 Total Sugars (g) 5.3 Net Carbs (g) 26.8 Protein (g) 35.5 Sodium (mg) 475.4

OVEN ROASTED EGGPLANT WITH A RED WINE BUTTER SAUCE

Steps:

• Eggplant: Mix dry ingredients together into large bowl or pie plate. Beat eggs to create egg wash. Dip eggplant into eggwash, then coat with breading mixture. Place on wax paper lined baking sheet and bake for 15 minutes on each side in a 400 degree oven. Red Wine Butter Sauce: In sauce pan bring redwine and garlice to boil and reduce. Then, lower heat and add butter one pad at a time. Remove from heat as butter is wisked in so butter does not break. Add to heat as needed to melt. Once sauce is emulsified, add parsley for color. Serve on platter with eggplant surrounding a ramakin or small bowl filled with the butter sauce.

STEAK TIPS WITH RED WINE-BUTTER SAUCE

Steps:

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