Red Meat + Red Wine = 2 Recipes We Love

We love to drink wine.  We love to eat.  And when you mix the two delicious things can happen! If you are wanting to try something new at the table to WOW your tastebuds then these recipes will become your new best friends!

Tips: You will want to use quality meat for the steak recipe…it makes all the difference in the world.  Trust us, you don’t want to lose any bit of flavor in a lesser cut of meat.

For the Braised Beef recipe it is TOTALLY worth following the cooks note and make the steak 3 days ahead. Can you imagine making something so good and waiting 3 days to eat it?  It takes some willpower, but you can do it! Don’t forget to enjoy with a glass of red! Cheers!



4 Certified Angus Beef ® brand filet of sirloin, cut 1 1/4 to 1 1/2 inches thick
1 tablespoon olive oil
2 tablespoons fine chopped fresh rosemary, divided
2 tablespoons cracked peppercorn blend
2 teaspoons kosher salt
¼ cup diced shallots
4 cloves garlic, minced
1 cup cabernet sauvignon (red wine)
1 tablespoon Dijon mustard
2 tablespoons butter
3 tablespoons chopped parsley
Salt and pepper to taste

Preheat oven to 350ºF.

Sundried Tomato Polenta Bites Recipe


Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 – 10 minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest 5 minutes before serving.

After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste. Serve over steak.

Recipe and Photo Source Slow Roasted Italian


YIELD: Makes 4 servings
TOTAL TIME: 3 3/4 hr

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Special equipment: a 4- to 5-qt heavy ovenproof pot with lid
Accompaniment: creamy polenta

Guinness Cake With Creme Frosting Recipe


Put oven rack in middle position and preheat oven to 325°F.

Heat oil in pot over moderately high heat until hot but not smoking.

Meanwhile, pat meat dry and sprinkle with salt and pepper.

Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.

Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.

Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

cooks’ note:
• Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350°F oven until hot, 25 to 30 minutes, then slice meat.

Recipe and Photo Source Epicurious

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