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(4- to 5-lb.) whole center-cut beef tenderloin. Pan Sauce. 2 c. beef broth. 1 c. dry red wine, such as a red blend or Pinot Noir. 1. shallot, chopped. 4 tbsp. (1/2 stick) salted butter, cold and ...
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Add the steaks and seal, turning to coat the meat with the marinade. Let stand at room temperature for 2 hours. 4. Bring a large pot of water barely to a simmer; the water should register 135° on a candy or instant-read thermometer. Discard most of the marinade and reseal the plastic bag, pressing out any air.
Marinated ciliegine (or “cherry sized” mozzarella balls) are combined with white balsamic, garlicky chives, and a little crushed red pepper to signify Santa! ... Beef Tenderloin. While it may ...
2 lb boneless beef chuck eye roast, cut into 1-1/2 inch cubes; 6 oz tomato paste; 2 cloves garlic, minced; 2 cup beef stock; 1 / 2 cup dry red wine; 4 oz Philadelphia Cream Cheese, cubed; 1 / 4 tsp salt; 1 / 4 tsp pepper; 6 cup hot cooked rotini pasta
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Set the shrimp aside and whip together the signature sauce by deglazing the pan with wine and adding garlic, butter and red pepper flakes. Add lemon juice, then reduce the sauce before adding in ...
The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.