Traditional recipes

Beef steak in red wine sauce

Beef steak in red wine sauce

Cut the meat into cubes.

Wash well and place in an oven tray.

Sprinkle with oil and season with salt, pepper and rosemary.

Add sliced ​​or finely chopped garlic, red wine and juice / broth.

Homogenize everything and put in the oven for 90 minutes, at a temperature of 220 degrees.

Good appetite!

Beef brown sauce

BEEF STOCK (concentrated beef soup) is the ideal base for any food you want to make, fast and with good taste, great and almost mandatory for a very good risotto. I wrote HERE about the beef stock. Even if the same ingredients are used, THE BROWN BEEF SAUCE lasts much longer and has other uses, respectively its finality is the thick sauces, which generally accompany the steak, in order to complete / enhance it.

If you are still looking for brown sauce recipes on the Internet, there are a few words and concepts that are often used that might confuse you:

"Stock", from English, is a stock based on bones.

And "broth" in English or "bouillon" in French, is a stock, a soup based / made from meat.

The beef stock has a stronger taste. The veal stock tastes less strong, softer and goes well with a variety of foods, including meats other than beef.

The beef stock is white and is the basis for various foods. The brown sauce, as its name suggests, is dark in color and is the basis for the greatest sauces. From now on we enter the professional kitchen and you will meet terms such as demi glace, Espagnole sauce and others but once you have the brown sauce only your imagination will limit (or not) the possibilities, because you can create any sauce that comes to mind. I will resume the subject towards the end of the recipe.

Making brown sauce is not complicated / technical but it takes a long time and soils many large dishes. But once obtained, it will bring you a lot of joy.

For about a liter of brown sauce, you will need about 4 kg of beef bones with bone marrow and some meat (if they are bald, keep them for dogs because you work in vain), a tablespoon of peppercorns, a few bay leaves, 2 onions , coarsely sliced, 2 slices celery celery cut into pieces, 2 carrots, cut into large slices, 1/4 celery root, sliced, 1/2 parsley root, 1/2 parsnip root, half a cup of tomato paste, half liter of red wine (do not use house wine).

Wash and brown the bones in the oven, on a tray lined with baking paper (it is not mandatory, but wash the tray more easily), at 200 degrees, until they start to brown (about 30 minutes).

Add the vegetables, mix and arrange the bones on top. Leave in the oven for about 20 minutes, until the bones turn brown, slightly burnt.

After adding the vegetables over the bones, start to harden the tomato paste, with a tablespoon of oil, in a large pot of at least 10 l. After it changes color to very dark red, add the wine. Homogenize and mix from time to time, until it decreases and remains a thick paste. Remove the bones and vegetables from the oven and transfer to the pot. Wet the pot with water, add the pepper, bay leaves and vinegar. Leave on high heat until it boils, then on low heat, until you see some small bubbles on the surface, without boiling. Gather the fat and impurities from time to time with a whisk. Let it boil for about ten hours, even overnight if you have the courage. Allow to cool slightly, strain through a large sieve, in which the bones and vegetables remain and then again, through a fine sieve. Put the pot of sauce in cold water to force the cooling and then leave it in the fridge for a few hours. Then add the fat from the top and put it back to boil over medium heat. Let it thicken and thicken with about a liter of sauce. What you have done so far, the brown sauce, is the basis of the best sauces, which can be customized according to taste and depending on the meat or garnish it completes. Store in the refrigerator, in airtight glass jars, which you fill while the sauce is hot or in the freezer, in plastic boxes, even in the ice tray - one cube is enough for one person (if you have a cold air freezer, put the tray in a bag because after so much work you won't like the freon-flavored sauce).

The sauce variants are numerous and, as I said, you have total freedom:

  • Truffle sauce: heat the sauce in a saucepan, season with salt and pepper, add a little starch / corn flour, mix and add a little truffle paste. Great over beef steak.
  • Demi glace: heat a tablespoon of flour in a tablespoon of butter until smooth and brown, add the sauce, season with salt and pepper.
  • Mustard sauce: heat the sauce in a saucepan over low heat, add a little Dijon mustard (start with a teaspoon), mix and taste. Season with salt and pepper, add a tablespoon of butter, possibly add mustard if you like a stronger taste. If you want a thick sauce, add a teaspoon of starch / corn flour and stir a little until it thickens and blends. Great for baked beef or mashed potatoes, rabbit or chicken.

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Beef in red wine sauce

There are some dishes that require to be made on more special occasions. And as these days have been a year since I was willing to appear in the world, I thought I would pamper my family a little with something tasty, a more special dish, namely - Beef muscles in red wine sauce - no it is something that is prepared daily, although it could be perfect.

What's nice is that this dish is not a great philosophy, and if you prepare it according to this recipe, I promise you will be right. But let's start with the list of ingredients.

Ingredients for beef in red wine sauce:
  • A piece of beef - mine weighed about 800 gr
  • Salt and pepper
  • 100 gr soft butter
  • 6 garlic cloves
  • Chopped rosemary
  • 50 ml of olive oil
  • 200 ml of red wine
  • 100 ml beef broth
  • A tablespoon of balsamic vinegar
How to prepare beef in red wine sauce:

For starters I set the oven to 200 degrees.

I prepared the beef, cut what was not needed, then seasoned it with salt and pepper on both sides. I let her rest for a while until I took care of the next stage.

How to prepare butter cream with garlic:

The beef muscle is to be covered in a very fine butter cream. I chopped a few pieces of fresh rosemary, which I added over 50 grams of soft butter. I finely chopped 3 cloves of garlic and put them in the bowl. I mixed everything well and I got a butter cream that will give a special flavor to my dish.

Next, I heated the pan, I put the remaining amount of butter, the olive oil and I put the meat, I left it on each side until it browned well, then I took it out of the pan (I saved the remaining sauce for that I will use it for red wine sauce).

I greased it with half the butter cream and put it in the oven, with a few sprigs of rosemary and the other garlic cloves, cleaned.

In about 20-25 minutes it was ready (the meat temperature should be 125 degrees).

When it was ready, I greased the piece of meat with the remaining butter cream and covered it with aluminum foil. I let her rest for 10 minutes.

How to prepare red wine sauce:

In a frying pan, I put the red wine (I used semi-sweet red wine), the beef soup (you can also use water), the balsamic vinegar and the sauce obtained earlier and I let them reduce until it reached a creamy consistency.

After going through all the stages, and the beef muscle was ready, I sliced ​​it and served it with the red wine sauce.

The meat came out very tender and tasty, it was a real delight for the taste buds.

We served this dish with mashed potatoes, but it goes great with sautéed mushrooms and more.

All this with a glass of red wine made the evening more relaxing and more pleasant.

Beef with red wine sauce with marrow and brown mushrooms

I try to eat beef as often as I can - I know that doctors have something to say about this too - but it's good… I really have nothing to do.

On the other hand, I have heard that many are afraid of this type of meat, considered hard, "shoe sole", sticky, or other variants in the same register.

Cooking is simple - the steak is cooked only when it reaches / approaches room temperature (remove from the cold an hour before cooking), season simply (olive oil, salt, pepper) and put in a hot pan a few minutes on each side, enough to make a little crust. There are as many options as there are cows in this world, but that's what I did.

For the recipe I needed: a beef steak (T-bone), 250 gr brown mushrooms cut in four, chopped marrow from beef bone, I baked a bone of 10 centimeters at 180 degrees for 15 minutes and I took them out marrow - not the most beautiful view given gives the sauce special notes), 200 ml of red wine, half diced chopped onion, salt, pepper, butter, olive oil, 2 teaspoons sugar.

I mention that I cooked everything in the same pan (except the baked bone) - to keep all the flavors in the sauce.

The first time I sautéed the mushrooms in olive oil with salt and pepper. At the end I added a teaspoon of butter.

I took the seasoned beef (olive oil, salt, pepper) and put it in a very hot pan for 2-3 minutes on each side and let it rest.

I put the red wine in the pan and let the alcohol come out for 2-3 minutes. I put on top of the chopped onion, sugar, salt, pepper and chopped marrow. I lowered it so that it would bind a little. After I put out the fire I put a teaspoon of butter for the look.

The steak turned out very juicy (medium-rare) and the combination with brown mushrooms and sauce fits perfectly. Even if it is a dish for which you only need a pan (almost), it is pretentious enough to be eaten even at a summer dinner.

Beef cheek slowly cooked with red wine, ingredients

  • 2 shaped beef cheeks (ie carefully cleaned of skin and any traces of tendon we can remove from the surface), weighing 300-400 grams each
  • 150 grams of diced chopped onions (no matter the color, I used red onions somewhat by accident)
  • 75 grams of diced carrots
  • 75 grams of diced celery
  • 2 large cloves of garlic, crushed / chopped
  • 2 bay leaves
  • 1 rosemary branch
  • 1 strand of fresh thyme
  • 500 ml. beef soup (or chicken soup)
  • 250 ml. good quality dry red wine (I used a cabernet)
  • 30 grams of honey / agave syrup / brown sugar
  • 3 tablespoons olive oil
  • 30 grams of butter and pepper

Beef cheek slowly cooked with red wine, preparation:

1. First, let's get acquainted with the pieces of meat we will cook. In the image below are the two pieces of beef cheeks, of which, obviously, we will find a pair for each animal slaughtered. Before we start cooking them, we must try to bring them in a state similar to those in the picture, this means that we will use a very sharp knife and we will remove as much as possible from the visible skins and tendons. .

2. We will grease the beef cheeks with a little olive oil, then we will season them well with salt and pepper, leaving them at the kitchen temperature for about 1/2 hour & # 8211 1 hour before we start cooking them.

3. Meanwhile, we can prepare our vegetables (a classic mixture of mirepoix & # 8211 onion, celery and carrot).

4. After the beef cheeks have returned to the kitchen temperature, heat 1 tablespoon of olive oil in a large pan and brown them over high heat on both sides. The browning should not last more than 4-5 minutes, we do not aim to cook the meat in this phase, just to give it a little color.

5. Once they have noticed traces of browning, we take out the beef cheeks directly in the slow cooker, or, if we don't have a slow cooker, in a ceramic or cast iron dish (or even a heat-resistant glass dish) with a lid . We can put the herbs next to the meat in this phase or later, after adding the liquid.

6. Add the rest of the oil to the pan in which we browned the meat, reduce the heat and immediately add all the vegetables and garlic. Saute the vegetables over medium heat until they begin to soften (7-8 minutes, stirring occasionally).

7. After the vegetables (especially onions) have softened a little, add the hot soup to the pan, then the red wine. Bring to the boil, then add the honey / sugar / agave syrup and salt and pepper, tasting the liquid to establish a balanced level of seasoning.

8. Pour the liquid, with all the vegetables, over the pieces of meat. If preparing for slowcooker, the beef cheek will need 8 hours of cooking, under the lid, in the low position. If you don't have a slow cooker, as I said in point 5, put the browned pieces in a heat-resistant dish, add the liquid, put the lid on and put the bowl in the preheated oven at 100 degrees Celsius & # 8211 to boil very slowly, without boiling & # 8211 8211 where we will leave him for 8 hours.

9. In the end, the meat will be quite low and very tender. Remove the meat from the liquid and keep it on a hot covered plate, then we will continue with the preparation of the sauce.

10. For the sauce, degrease the liquid, removing as much as possible with a spoon of fat from the surface. We remove the aromatic herbs and strain everything. We pass the vegetables and add as much of the brazing liquid as we want, in order to obtain a sauce of a suitable consistency (about the thickness of the pancake dough). Pass the sauce through a sieve, collecting it in a saucepan, then heat it and add the cold butter, in small pieces, stirring until it melts. We match the taste of the salt / pepper sauce (if necessary) and we can serve the food.

To serve the beef cheek, I chose to add a parsnip puree and some steamed carrots and broccoli, all generously sprinkled with the intensely flavored sauce. As the image below reveals, the meat is so fine and tender that we don't need a knife to eat it. About the taste & # 8230 what more to tell!

Melt the butter in a medium-sized bowl, add the finely chopped onion and garlic and simmer for 10 minutes. After they have softened well, add the flour, taking care not to make lumps. Add the sugar, let it melt, and then remove the bowl from the heat. Pour both varieties of wine over the mixture, mixing until you get a creamy consistency. Put the sauce back on low heat for about 2-3 minutes, stirring to prevent sticking. At the end we add the rosemary.

The red wine sauce is served hot, along with the steaks. Good appetite!

Beef steak in red wine sauce - Recipes

600 g beef muscles about 4 cm thick
60 ml dry red wine
125 ml chicken or beef soup
15 ml olive oil
2 small sprigs of green thyme
1 branch of green rosemary
Salt and freshly ground pepper to taste.

This recipe is a nice way to prepare a beef steak for two people: ask the butcher to cut the meat for the steak into thicker slices than usual, fry it with a little oil, bake it in the oven and then slice it thinly. Frying pans are used to create a simple and rich sauce that will accompany the steak.

Preheat an oven to 200 ° C.

Season the meat generously with salt and pepper. Break the rosemary leaves from the twig and press on the meat. Heat the olive oil on the stove over medium to high heat, in a frying pan that can withstand the oven. Put the meat in the pan and fry for about 1 minute on each side.

Transfer the pan to the oven and leave for 10-12 minutes for a medium-rare steak or until the steak is to your liking. You can test how well the meat is made by using a meat thermometer. Transfer the steak to a mincer, cover with aluminum foil and leave for 10 minutes.

Meanwhile, add the wine, soup and thyme over the juices left in the pan and put on medium heat to high. Mix the sauce from the pan with a wooden spatula, taking care to cool the pieces of meat on the pan, and leave it on the fire until the liquid reduces its volume by half. Season the sauce with salt and pepper and remove the thyme sprigs.

Slice the steak perpendicular to the muscle fibers. Place the steaks on heated plates and pour a little sauce on top.

Note: The proportions in this recipe are for 2 larger portions of steak but by using thicker slices of meat we have better results - wide steaks cooked perfectly with a less cooked interior. You can keep the remaining steak for breakfast or for mixing in a salad. It can be stored in the refrigerator for up to 3 days, or you can keep it for up to a month if you freeze it.

Beef steak with red wine sauce

Beef steak with red wine sauce from: beef, carrot, parsnip, salt, pepper, celery, bay leaf, wine, vinegar, bacon, oil, tomato paste.


  • 800 g beef
  • 1 carrot
  • 1 parsnip
  • salt
  • pepper
  • 50 g celery
  • 1 bay leaf
  • 4 black peppercorns
  • 1 thyme link
  • 300 ml of red wine
  • 100 ml of wine vinegar
  • 100 g bacon
  • 4 tablespoons oil
  • 2 tablespoons tomato paste

Method of preparation:

The meat is washed, then wiped. Peel a squash, grate it and slice it.

Place the meat in a saucepan, place the vegetables and bay leaf on top. Sprinkle with finely chopped thyme and peppercorns, then pour in the wine.

The vinegar is diluted with 250 ml of water, boiled, cooled, then poured over the meat. Cover the pan and place in the fridge until the next day.

When cooking, cut the bacon into small pieces, melt in hot butter, place the meat and fry on all sides. Also add the vegetables, tomato paste, then pour the strained marinade.

Cover the pan and bake for 2 hours.

When ready, remove the meat, cut into slices and pass the sauce through the pan. Serve with boiled potatoes and sauteed vegetables.

• 1/2 teaspoon olive oil
• 1 chopped onion
• 1/2 cup red wine
• 1 1/2 teaspoons butter
• 1/2 cup beef soup or hot water plus a teaspoon of beef-flavored spice
• 1 teaspoon chopped rosemary
• A clove of garlic
• 2 tablespoons grated flour.

Put a pan on the fire in which you added olive oil. Cook the chopped onion until it becomes translucent. Add the wine and beef soup over the onion and cook until reduced by half. Finally add the butter and rosemary, stirring until incorporated, then remove from the heat and serve. An alternative to red wine sauce is the version with garlic and two tablespoons of flour. Along with the onion, cook a clove of crushed garlic, then add the flour and mix vigorously, so as not to make lumps. After that, add the wine and beef soup and cook until it thickens a little. Finally, add the butter and rosemary. The red wine sauce is served hot, along with the steak.


Ingredients for Beef Steak in Wine Sauce:

-600g. lean beef,
-50 ml. Dry white wine,
-1 suitable onion,
-200 ml. Clear soup (in which he boiled the meat),
-1 parsley root,
-1 celery,
-250g. mushrooms (champignon),
-1 tablespoon flour,
-20g. of butter,
-1 tablespoon lemon juice,
-salt and spices (to taste)
-green for decoration

How to Prepare Beef Steak in Wine Sauce:

The beef is cleaned and boiled well, then cut into thin slices. The sauce is prepared as follows: - clean and finely chop the onion and simmer in a little oil (preferably olive), quench with beef broth, add the parsley root and celery, cleaned and cut into strips, along with the mushrooms which are well washed and sliced. Boil everything over low heat, in a covered pot, for approx. 45 minutes. Then add the white wine (preferably dry), salt and bring back to the boil.

The flour and butter are mixed in a bowl and will be added in small portions to the sauce, stirring constantly, it is left to boil for approx. Ten minutes. At the end, add the lemon juice, the ground pepper (red and white). Pass the sauce through a sieve, bring it to the boil once more, then add it finely chopped.