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 ...

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 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 ...

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.

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 ...

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 ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe ... steak. Made either chunky or smooth, marinara is our top-of-mind tomato ...

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 ...

Beef isn’t cheap these days, but there are ways to make tough, less expensive cuts taste like a million bucks. Discover easy ...

Marcella Hazan's quick-cooking swordfish steaks are finished with an easy lemon-oregano sauce that's poured onto the fish right as it comes off the grill. In 2018, Food & Wine named this recipe ...