Savory Ribeye Steaks with Shallot-Red Wine Reduction
Elevate your dinner with these luscious ribeye or tenderloin steaks drizzled with a rich shallot-red wine reduction. This dish marries the robust flavors of high-quality beef with the sweet complexity of caramelized shallots and a full-bodied red wine. Whether you're hosting a special occasion or simply treating yourself, this recipe promises a delightful dining experience that tantalizes the palate and impresses your guests. Pair with roasted vegetables or creamy mashed potatoes for a perfect meal. Recipe adapted from Good Housekeeping, January 2003.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
vegetable oil
1 teaspoon (none)
boneless rib-eye steaks or beef tenderloin steaks
2 (12 ounce) (none)
butter or margarine
1 teaspoon (none)
salt
1/2 teaspoon (none)
coarsely ground pepper
1/4 teaspoon (none)
medium shallots
2 (finely chopped)
dry red wine
1 cup (none)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of steak is best for this recipe?
The recipe recommends using either boneless rib-eye steaks or beef tenderloin steaks for the best results.
How many servings does this steak recipe make?
This recipe is designed to yield 4 servings.
What kind of wine should be used for the reduction?
A dry red wine is specified for the reduction to provide a robust and complex flavor profile.
How many shallots are required?
The recipe calls for 2 medium shallots, which should be finely chopped.
What is the total weight of the steaks needed?
You will need two 12-ounce steaks, totaling 24 ounces of beef.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
What type of oil is used for searing the steaks?
The recipe suggests using one teaspoon of vegetable oil.
How should the shallots be prepared?
The shallots should be finely chopped before being added to the sauce.
What seasonings are used for the meat?
The steaks are seasoned simply with 1/2 teaspoon of salt and 1/4 teaspoon of coarsely ground pepper.
How much red wine is needed for the sauce?
One cup of dry red wine is required to create the reduction.
What side dishes pair well with these steaks?
Roasted vegetables or creamy mashed potatoes are excellent accompaniments for this dish.
Is this recipe suitable for a special occasion?
Yes, the recipe is described as an elegant meal perfect for hosting a special occasion or treating yourself.
What is the origin of this recipe?
This recipe was adapted from Good Housekeeping, January 2003.
How would you describe the flavor of the reduction?
The reduction features the sweet complexity of caramelized shallots combined with full-bodied red wine.
How many total ingredients are in this recipe?
There are 7 main ingredients required for this steak dish.
What is the primary category of this recipe?
This recipe is categorized under 'Steak' and 'Entree'.
Does the recipe require a specific type of pepper?
Yes, it specifically calls for coarsely ground pepper for better texture and flavor.
Can I use this recipe for beef tenderloin?
Yes, beef tenderloin steaks are an excellent alternative to rib-eye in this preparation.
Is there any preparation needed for the vegetable oil?
No special preparation is needed for the vegetable oil.
What is the function of the shallots in the sauce?
The shallots provide a sweet, caramelized complexity that balances the richness of the beef.
What tags are associated with this recipe?
Key tags include steak, red wine sauce, shallots, ribeye, dinner, and beef.
How much butter is used in the sauce?
The recipe uses one teaspoon of butter or margarine.
Is this a low-carbohydrate dish?
Given the ingredients (steak, wine, butter, and shallots), it is generally considered a low-carbohydrate entree.
What makes this dish 'savory'?
The combination of high-quality beef, savory shallots, and the deep flavors of a red wine reduction creates its savory profile.
How many 12-ounce steaks are used?
The recipe calls for 2 steaks, each weighing 12 ounces.
Is there a specific serving size mentioned?
While 4 servings are indicated, the specific weight per serving size is not provided in the raw data.
What is the purpose of the red wine reduction?
The reduction is meant to be drizzled over the steaks to elevate the flavor of the meat.
Can this be served as a formal dinner?
Yes, it is tagged as an 'elegant meal' suitable for dinner parties.
Are there any specific preparation steps for the wine?
No, the wine is simply measured and added to the reduction process.
Can I find nutritional information for this recipe?
Nutritional values like calories, fat, and protein are not listed in the current recipe data.