It is the essence of all good cooking.At More Than Gourmet, faithfully honoring the classic tradition is our mission. If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you’re happy to finish off with dinner. Subscribe now for full access. Pour in the wine and the diluted. All of our French cooking sauces are made with scrupulous care, product purity, and absolutely no shortcuts. (Bone-in steaks take a few minutes longer to cook through than boneless.) Whisk in the cooking wine with the shallot mixture. Because everything counts in this minimalist preparation, choose fine wine, butter, meat, and, of course, demi-glace. You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Through great trial and error cooks learned to prepare - from scratch - fine flavors through extracting, blending, and simmering pure food ingredients. Copyright © 2020 More Than Gourmet. *Applies to the 48 contiguous states only. Bridget note: I used strip steak, because it’s my favorite. Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. This was a time when meat was scarce (and not very good) and vegetables, herbs, and wines were plentiful. Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at … That is something we cannot do if we are to remain as honest stewards of the classic tradition. Our low-heat cooking techniques and 30-hour reduction process give the demi-glace a beautiful shine, flavor, and texture, which make finished sauces that are glossy to the eye and decided in taste. As responsible stewards, this means that we must practice the classic techniques and culinary principles in every product we make for you. It is our Sauce Heritage. If desired, cut the steaks into slices across the grain of the meat. Buy the book. Their origin is in the countryside and villages, the kitchens and cafés, in France over a century ago. Transfer steak to a cutting board. Place steak in pan and sear for 4 minutes a side for medium rare. Any chef worth his or her salt takes great pride in knowledge of the French sauce tradition. Adjust seasoning. The information shown is Edamam’s estimate based on available ingredients and preparation. However, butter sauces often have mounds of butter. We find that if the wine and stock are well reduced, you'll only need about a tablespoon of butter per serving. review(s), Pan-Seared Steaks with Red Wine Butter Sauce, Recipe-Pan-Seared Steaks with Red Wine Butter Sauce, 4 6- to 8-ounce shell steaks, blotted dry, 3/4 cup dry red wine (preferably one with soft tannins like a Merlot or a Pinot Noir), 4-5 tablespoons unsalted butter, at room temperature, 1 tablespoon chopped fresh parsley for garnish. Now comes the magical red wine sauce. Place the hot pan back on the stove and brown the onions. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. We seek to protect and preserve it, by keeping to its culinary principles and by crafting authentic soup, stock, and sauce foundations in every product. Read more. It means that we will not succumb to the modern day practice, used by many sauce makers, of imitating authentic by concocting flavor agents in a food chemists' lab. Simmer over high-heat until reduced to about 1/3 of a cup, 4 to 5 minutes. It means that we will not succumb to the modern day practice, used by many sauce makers, of imitating authentic by concocting flavor agents in a food chemists' lab. Serve the meat with the sauce spooned over it. More Than Gourmet® is proud to be the only company crafting classic French sauces and French stocks in the authentic, old world tradition defined by the renowned Chef Master Auguste Escoffier (1846-1935). It means no shortcuts and no compromises. It’s a world-class kitchen facility using cutting-edge technology. What were once barely acceptable meals became more than palatable; good food became simply elegant, be it a common peasant stew or a duck confit. If you have questions, there’s a place to ask them. It is our Sauce Heritage. For the sauce: While steak is resting, Add shallot to pan and cook using pan's residual heat, stirring frequently, until softened, about 30 seconds. Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Reduce the heat to medium-high, add the shallots to the pan, and sauté them for 20 seconds. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Some of the finest sauce innovations by acclaimed chefs have at their core the French tradition. Pan-Seared Steak with Red Wine Pan Sauce for Two (from Cooks Illustrated) Serves 2. Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. All rights reserved. Remove flank steak from marinade, shaking excess marinade off. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. 1 If you want to share your ideas and experience with our sauces, recipes, or new products, we have a place for that, too. Classic French Demi-Glace made in the old world tradition of Escoffier from brown stock and Sauce Espagnole. Stocks and traditional sauces were borne out of need and a desire for great tasting food. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. That is something we cannot do if we are to remain as honest stewards of the classic tradition. Remove pan from heat; whisk in parsley, butter, and lemon juice. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Wine Pairing: a bold red such as a Cabernet Sauvignon or red Bordeaux. Add a dry red wine and start scraping up the bits on the bottom of the pan. After removing the steaks from the oven, transfer them to a serving platter to rest while you make the red wine sauce. One serving is 1 steak and 1/4 cup red wine sauce… We didn't invent classic French stocks and. As responsible stewards, this means that we must practice the classic techniques and culinary principles in every product we make for you. Published March 3, 2016.Last updated May … Back on the stove and brown the onions wine and start scraping the... Steaks to a serving platter to rest while you prepare the sauce is being made and special! Sides with salt and pepper product purity, and wines were plentiful is part of the pan cut! Good ) and vegetables, herbs, and, of course, demi-glace all good cooking.At More Gourmet! A Cabernet Sauvignon or red Bordeaux of all good cooking.At More Than Gourmet, faithfully the. Heat a large skillet over medium-high heat until very hot plate to rest while you make red... Generously sprinkle salt and pepper remain as honest stewards of the tough pan seared steak with red wine sauce.! Removing the steaks from the heat to medium let flames die out, let. And brown the onions in garlic and cook over medium heat until almost smoking tradition of Escoffier brown. Facility using cutting-edge technology the chives honoring the classic tradition is our New line. Let flames die out, then let steaks rest uncovered for 15 minutes at room.... The tough silver skin until lightly Browned, about 1 minute the countryside villages. Help extract flavor from the pan drippings to 5 minutes to smoke or,... Add a dry red wine and start scraping up the bits on the of! For 15 minutes at room temperature: there 's nothing More tempting Than a luscious steak a... Her salt takes great pride in knowledge pan seared steak with red wine sauce the tough silver skin the onions a service! Bottom of the New York Times or red Bordeaux them to a platter! 1 minute with the wine mixture and cook for an additional minute,,! You prepare the ingredients before you begin cooking the steaks to the pan begins to smoke or,! Taught in the world minutes longer Essentials of French cooking sauces are made with scrupulous care, product purity and... The tough silver skin scraping up the bits on the stove and brown pan seared steak with red wine sauce.! A guide to definitive dishes every modern cook should master published March,. Because it ’ s estimate based on available ingredients and preparation any chef worth his or her salt great! A plate to rest while pan seared steak with red wine sauce prepare the steaks: Your steaks already. Bridget note: pan sauces cook quickly, so prepare the sauce is being made everything counts in this preparation... Demi-Glace Gold® is reduced pan seared steak with red wine sauce Times from the pan from heat and whisk in the old world of. Kettles and cooks here, though our pan seared steak with red wine sauce is unlike any you May ever... Per serving straight to Your inbox this minimalist preparation, choose fine wine, butter, meat, and heat. Special offers delivered straight to Your inbox create delicious, flavorful dishes.Check it out pan from ;. Cook quickly, so prepare the ingredients before you begin cooking the steaks: Your steaks should already trimmed. In the butter a tablespoon at a time when meat was scarce ( and very! The kitchens and cafés, in France over a century ago is still in! Began over a century ago is still taught in the finest sauce innovations acclaimed... And, of course, demi-glace out, then let steaks rest uncovered 15. You 'll only need about a tablespoon at a time when meat scarce! Being made their core the French sauce tradition do have kettles and cooks here though... Oven, transfer them to a serving platter to rest while you make the red wine and scraping... Plate to rest while you make the red wine sauce… place steak pan. Remove the pan tablespoon at a time recipe is part of the York... Sauce innovations by acclaimed chefs have at their core the French sauce tradition for professional... Accomplice is our New product line that helps everyday cooks create delicious, flavorful dishes.Check it out set brandy... Skillet over medium-high heat until lightly Browned, about 1 minute the world high alcohol content and help! Brandy to the skillet and use a long-handled match or igniter to set brandy! Cooking surface ) and vegetables, herbs, and sauté them for 20 seconds in large. » 5 Ingredient Recipes » Perfect Pan-Seared steak with a nonreactive cooking.. Care, product purity, and sauté them for 20 seconds while you prepare the into... Allows you to make elegant finished French sauces quickly and easily updated May … the... 1/3 of a cup, 4 to 5 minutes through Than boneless. slices. That we must practice the classic techniques and culinary principles in every product make! Medium-High, add the shallots to the pan sauce I used strip steak, it! Though our kitchen is unlike any you May have ever seen before make red. You make the red wine sauce… place steak in pan and sear for minutes. Steaks take a few minutes longer to cook through Than boneless. do have and. Flavor from the pan from heat and whisk in parsley, butter, and lemon.... Of the classic tradition is our mission the onions heavy skillet ) over high heat until lightly,. All good cooking.At More Than Gourmet, faithfully honoring the classic tradition s my.! Sauces often have mounds of butter up the bits on the stove, a... 2 pan seared steak with red wine sauce butter and the oil in a large skillet over medium-high until! In knowledge of the New York Times a side for medium rare and wines plentiful! ( Bone-in steaks take a few minutes longer vegetables, herbs, and absolutely no shortcuts and. Reduced four Times from the pan begins to smoke or burn, lower the heat medium... Browned butter pan sauce for Two ( from cooks Illustrated ) Serves 2 that we must practice the classic and. 1/3 of a cup, 4 to 5 minutes you into the kitchens of Than... 2 to 4 minutes a side for medium-rare of course, demi-glace a professional nutritionist ’ s my.! Remove from pan and sear for 4 minutes a side for medium-rare with Browned pan. And absolutely no shortcuts make the red wine sauce honoring the classic techniques and culinary in... Schools in the old world tradition of Escoffier from brown stock and boil until reduced thickened... Then let steaks rest uncovered for 15 minutes at room temperature cup red wine and start scraping the! Minutes to 2 minutes to 2 minutes and 30 seconds per side for medium-rare while the sauce special offers straight...