Wine Making Experiences

Wine Making Experiences
Wine Making Experiences
Recipe ideas for a red wine sauce?

I'm doing the top of the fillet of beef with creamy mashed potatoes and red wine sauce. I've been research on different types of red wine sauces and really do not know which one to go. Does anyone know the experience of one recipe of red wine that goes well with meat res?

You do not have to worry if it goes well with beer makes the wine will give you a taste of the sauce, but alcohol actually evaporates. 1) Mushrooms and Red Wine • 1 / 2 small onion, chopped (1 / 4 ") • 2 small carrots, chopped (1 / 4") • 2 celery stalks, diced (1 / 4 ") • 2 cloves garlic, minced • 2 teaspoons olive oil (10 ml) • 1 teaspoon herbs de Provence (5 ml) • 2 cups red wine (500 ml) • 2 cups beef broth (500 ml) • 1 / 2 cup dried wild mushrooms (125ml) • 1 tablespoon cold butter, cut into cubes (15ml) • 1 tablespoon olive oil 1.Dice onion, carrots, celery and garlic and place into a pan with oil and herbs of Provence. Stir and saute over medium heat for 3 minutes until tender but not brown. Add the red wine and let simmer over low heat to reduce it to a thickness of a few tablespoons. 2.In another pan, add beef stock. Crumble dried wild mushrooms and bring to a simmer. Cook for 10 minutes. Values 3.Strain meat sauce of red wine and let it reduce to simmer for 15 minutes. 4.Strain the red wine sauce in the pot now empty cattle stock to remove all the vegetables. Put on medium-high and simmer until 1 cup of liquid left in the pot. Remove the sauce from heat. Add cold butter and whisk gently to incorporate. Do not put back on the heat or the butter will separate. Yield: 1 cup 2) If you are cooking meat in a pan, is not it too: Do not worry about the type of meat. 4 rib steaks to grill (6 to 8 oz/175 to 250 g each) 1 / 4 teaspoon (1 mL) salt and pepper 1 tablespoon (15 ml) extra virgin olive oil 1 cup (250 ml) red wine 1 / 2 cup (125 ml) beef stock 1 tablespoon (15 ml) brandy ( optional) 1 / 2 teaspoon (2 mL) dried thyme 1 / 4 teaspoon (1 mL) cracked black_peppercorns 2 teaspoons (10 ml) butter, softened 2 teaspoons (10 ml) flour Any use 2 tablespoons (25 ml) chopped fresh parsley Preparation: Sprinkle both sides of steak with salt and pepper. In a large skillet, heat oil over high heat; fillets fry, turning once, until browned and medium rare inside, about 8 minutes. Transfer to plate, tent with foil and keep warm. Drain fat of the pan, add wine and boil, scraping brown bits. Boil until reduced by half, about 2 minutes. Add the beef broth, brandy (if used), thyme and peppercorns; returns to a boil. Reduce heat and simmer until reduced by half, about 5 minutes. In a small bowl, mix the butter with the flour, whisk into sauce and simmer until slightly thickened, about 2 minutes. Add the parsley. Cut the fillets if desired, serve with salsa.


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Wine making kits
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