Does anyone have any good recipes for a gravy for beef with wine as an ingredient?

Question

I know Food network and allrecipes.com would have my answer,but I would love to hear a recipe that someone has used already.Thanks!

Answer 1

Roast Beef Burgundy GravyThis gravy uses some of the pan drippings that accumulate as the beef is roasted in the oven. Flour is added to the drippings, along with canned condensed beef bouillon and red wine (Burgundy), and cooked until thickened.Ingredients:
• 2 Tbsp. pan drippings from roast beef
• 1/4 cup all purpose flour
• 1/4 tsp. salt
• Dash pepper
• 2 (10 oz.) cans condensed beef bouillon(undiluted)
• 1/2 cup Burgundy wine
Method:
Return the reserved drippings to the roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add the beef bouillon and Burgandy to the flour mixture, stirring until smooth and to incorporate the browned bits in bottom of pan. Bring to boiling, stirring. Reduce heat; cook and stir until thickened and bubbly, about 5 minutes. Taste and add more salt and pepper, as desired

Answer 2

Filet Mignon Bordelaise
Ingredients

1 1/4 lb filet mignon,cut 1-in thick
1 salt and pepper
1 tb vegetable oil
2 tb butter
1 tb shallots chopped fine
1/2 c dry red wine
1/2 c brown sauce,or canned gravy
1 watercress for garnish

Instructions

1. Sprinkle the meat with salt and pepper to taste. Heat the oil in a large
skillet, large enough to hold the slices in one layer. Brown the meat on
both sides, about 1-2 min. to a side. Or cook longer if you prefer meat
well done. 2. Transfer the meat to a heated serving platter and keep warm.
3. Pour off the fat from the skillet. Add 1 tbsp of the butter and when it
is hot, add the shallots. Cook briefly, stirring, then add the wine. Cook
until almost reduced by half. Stir in the brown sauce and cook about 2 min.
4. Put the sauce through a fine strainer into a small saucepan. Add salt
and pepper to taste. Swril in the remaining butter. Spoon the sauce over
the meat and garnish with watercress.

Answer 3

Filet Mignon Bordelaise
Ingredients

1 1/4 lb filet mignon,cut 1-in thick
1 salt and pepper
1 tb vegetable oil
2 tb butter
1 tb shallots chopped fine
1/2 c dry red wine
1/2 c brown sauce,or canned gravy
1 watercress for garnish

Instructions

1. Sprinkle the meat with salt and pepper to taste. Heat the oil in a large
skillet, large enough to hold the slices in one layer. Brown the meat on
both sides, about 1-2 min. to a side. Or cook longer if you prefer meat
well done. 2. Transfer the meat to a heated serving platter and keep warm.
3. Pour off the fat from the skillet. Add 1 tbsp of the butter and when it
is hot, add the shallots. Cook briefly, stirring, then add the wine. Cook
until almost reduced by half. Stir in the brown sauce and cook about 2 min.
4. Put the sauce through a fine strainer into a small saucepan. Add salt
and pepper to taste. Swril in the remaining butter. Spoon the sauce over
the meat and garnish with watercress.

Answer 4

Mushroom Wine Gravy
Makes a little more than a cup of gravy

1/2 lb fresh mushrooms washed and sliced (or 1 - 7oz can of mushrooms, drained wt 4oz)
some lipids: butter or cooking oil
about 1/4 tsp garlic powder. 1/2 tsp is probably fine too
3/4 cup beef broth (use 1/2 cube beef bullion in hot water)
1/4c to 1/2c sherry (other white wines work too, like marsala)
black pepper (about 1/4 tsp? maybe 4-5 shakes)
salt
about 1 rounded tsp corn starch in about 1/4 cup cold water


Red Wine Gravy
INGREDIENTS:
Pan juices from roast beef
1/4 cup flour
2 cups low fat, reduced-sodium beef broth
1 1/2 cups dry red wine
PREPARATION:
Strain the pan drippings from a beef roast and pour into a gravy separator.

Place roasting pan on stovetop over a medium heat. You will likely need two burners. Sprinkle flour into pan and stir until brown (but not burnt).

Reduce heat to low.

Answer 5

Wild Mushroom Turkey Gravy

2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar

Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes

Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.

Answer 6

I Tried some recipes from www.realgravy.co.uk
Well worth a look.