Red Wine Beef Steak. A grilled ribeye beef steak with red wine, herbs and spices. The key to a great steak and wine pairing is balancing flavors.
The meat itself is a treat, so the wine doesn’t need to be anything complicated or expensive—just solid, red and balanced, with good body and acidity. Whisk in wine and mustard; Ok, there is probably one rule that most wine lovers follow.
Reduce The Heat To Medium And Cook For 5 Minutes.
Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes. Cook, stirring often, until golden brown,. Serve red wine steak sauce with your favorite certified angus beef® brand cut.
Whisk In Wine And Mustard;
Method step 1 of 4 preheat. The meat itself is a treat, so the wine doesn’t need to be anything complicated or expensive—just solid, red and balanced, with good body and acidity. 1 cup red wine, 2 tablespoons balsamic vinegar, 2 sprigs fresh thyme, 1 cup beef stock.
Submitted By Reader Kari M.
Add beef stock and thyme and simmer 4 mins or until reduced by half. A classic pub dish with a modern nod. This is the maillard reaction and will deepen the beefy flavors while.
Slice Steaks Against Grain And Divide Among 4 Plates.
Remove the thyme from the sauce and turn the heat to low. Add wine and simmer 4 mins or until reduced by half. Turn often to brown the beef.
Heat Olive Oil In A Large Pot And Add Cubed Beef When Hot.
The natural tannins in red wine aid in cutting through the natural richness and fat of a steak, mellowing even. The best wine with steak depends on a few related factors rather than hard and fast rules. Heat 3 tablespoons of olive oil in a dutch oven over medium high heat.
