Add wine and ... until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom ...

A steak this ... Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour the mushroom and red wine sauce over the ...

Tender steak is rolled with savory Italian fillings and flame-grilled to perfection on the Big Green Egg, then finished with a luxurious red wine peppercorn sauce. This dish brings together bold ...

A perfect red snapper in a simple but elegant red wine and butter sauce. A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil ...

Juicy steak rolled with savory Italian fillings, flame-grilled to perfection on the Big Green Egg, and topped with a bold red wine peppercorn sauce this is next-level backyard cooking. This ...

While waiting for the steak to get to room temperature make the mushroom sauce. Trim the stems from ... then add the wine and thyme. Simmer gently for 4-5 minutes. Can be thickened with a ...

Transfer to a blender and blitz. To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve.

Handheld, flavorful and easy to prepare, empanadas are reliable crowd-pleasers. Wine Spectator recommends pairing with a fresh, medium-bodied red wine. Chef Morgan Mueller of the Butcher's Table in ...

Add the tomato sauce ... red pepper flakes and bring to a simmer. Simmer for 3 to 5 minutes, until the calamari is tender. Season to taste with salt and freshly ground black pepper before serving ...