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  • Paula Baker

    London Broil with mushroom sauce

  • Arianne Magro

    Mini steak with button mushroom honey mustard

  • Chanelle Wong

    Weekly Special Week of April 17: Tenderloin Tips - 16 Tender Beef Tips, Caramelized Onions, Mushrooms, Red Wine Demi Glaze, Chive Whipped Potatoes, Bleu Cheese Encrusted Portabella Served with a Garden Salad Wine Pairing: Lyeth Red Meritage (Cab, Merlot, Malbec), 9.50 Glass

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Classic Food and Wine Pairing Food and Wine Pairing has some basic rules. Here are the foods and their wines that typically pair well together.

This looks FANCY but the recipe says it only takes 20 minutes! Also includes wine pairing suggestions.

Beef Tips and Merlot Gravy with Beef and Onion Rice I just put this in the crockpot and it smells wonderful.

french beef and red wine stew on garlic mashed potatoes. This was nothing short of AMAZING. However, my husband suggested that about 1/2 the amount of wine might be better, as he found that flavor to be a little more pronounced than he would like. So next time I think I will do 1/2 bottle of wine and sub beef stock for the rest. It was great the first way too!

Flat Iron Steak with Red Wine Sauce Dinner

Pinner says to double this because it was completely eaten! No Peek Beef Tips - best served over mashed potatoes. Couldn't be easier!

Slice of Southern: Red Wine and Rosemary Flat Iron Steak 2 (1-pound each) flat-iron steaks cut into 4 pieces 2 garlic cloves, mashed 1 teaspoon fresh parsley, chopped 1 teaspoon dry mustard 2 tablespoons olive oil 1 cup of dry red wine 1 teaspoon fresh rosemary leaves, chopped Salt and freshly-ground black pepper

Beef Stew in Red Wine Sauce - For this beef stew, Jacques uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.

Hangar Steak with Red wine, shallot, and mustard sauce