191305 roasted tenderloin caramelized shallots red wine Recipes

beef tenderloin , premium oven roast, black peppercorns, coarsely crushed, salt, olive oil, butter, diced shallots, sugar, garlic cloves, minced, minced fresh thyme, beef stock, dry red wine, brandy, bay leaf, cornstarch

red potatoes, olive oil, beef tenderloin steaks, 3/4 inch thick (filet mignon), salt, black pepper, shallots, finely chopped, red wine, frozen peas, margarine or 1 tbsp butter, melted, fresh parsley leaves, chopped

butter, fresh shallots, peeled, sugar, red wine vinegar, kosher salt, fresh ground black pepper, chopped fresh flat leaf parsley, salt, pepper, ground cayenne pepper

red wine vinegar, vegetable oil, dijon-style mustard, garlic clove, minced, fresh coarse ground black pepper, tuna steaks

red wine vinegar, vegetable oil, dijon mustard, minced garlic clove, fresh coarse ground black pepper

red wine vinegar, grapeseed oil, herbes de provence, finely ground, sugar, salt

red wine, cherry juice, cornstarch, water, cognac, almonds (optional)

red wine, water, vegetable stock cube, onion, garlic cloves, chives, salt and pepper, olive oil, cornflour

red wine , cabernet sauvignon is suggested, olive oil, dried basil, dried tarragon, freshly chopped sage, quince paste, ground wattleseed, ground black pepper, salt

red wine vinegar, lemon juice, honey, salt, freshly ground black pepper, olive oil

red wine vinegar, lemon juice, honey, salt, freshly ground black pepper, olive oil (vegetable oil works just as well)

red wine, eggs, granulated sugar, heavy cream, half and half

red wine, sugar, strawberries, raspberries, blueberries, extra raspberries , for decoration, extra strawberry , for decoration, extra blueberries , for decoration

shallots, carrot, cut into 1/4 pieces, olive oil, beef broth, red wine, tomato paste, dried thyme, bay leaf, beef tenderloin, olive oil, cracked pepper

boneless rib-eye roast , tied, if desired (with fat), salt and pepper, shallots, peeled and halved if large, light brown sugar, balsamic vinegar, dry red wine, dijon mustard

canola oil, beef fillet steaks (about 6 oz each), salt and coarsely ground black pepper, shiitake mushrooms, cleaned, stemmed and thinly sliced, shallot, finely diced, red wine, beef stock, cold unsalted butter, dijon mustard, chopped fresh flat-leaf parsley