9/22/2023 0 Comments Red wine sauceIn a non-reactive bowl, whisk all ingredients together. Whisk in butter and strain out the solids. Add red wine and continue cooking until reduced to about ? cup. Place filet on top of sauce and spoon Lemon Aioli around sauce, or drizzle over the filet.Īdd 1 teaspoon butter to saucepan, add garlic, and sauté, being careful not to brown the garlic. To serve, pool Red Wine Tomato Sauce on plate. Sear in a hot pan on both sides, then transfer to the oven and cook for 4 additional minutes. Remove steaks from marinade and season with salt and pepper. What I had to figure out for this recipe were the essential details: how much wine and how much stock to. When the oil shimmers, place the racks of lamb in the skillet, meaty-side down. Heat the olive oil in a large, oven-proof, heavy-duty skillet over medium-high heat. Sprinkle both sides of the lamb generously with salt and pepper. Most of this recipe follows the same basic template for beef stews and braises: brown the meat and aromatic vegetables, add the braising liquid, cook gently until the meat is tender. Position a rack in the center of the oven and heat to 400 F. Add the filets and marinate 8 hours or overnight. Red WineBraised Short Ribs: The Secret in the Sauce. Strain the liquid and pour into a zip lock bag. In a saucepot, combine orange peel strips with remaining ingredients and bring to a boil, then remove from heat and cool completely in refrigerator. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Using a vegetable peeler, peel two strips orange zest, discarding the meat of the orange. Melt 5 tablespoons of the butter in a medium saucepan. 4 (8-ounce) Certified Piedmontese filet mignon steaks.
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