Rub the beef fillets ... 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 ...

And red wine is as delicious a marinating liquid for beef as it as a classic ... Cuts Of Steak Ranked Worst To Best While extra fine cuts of steak like ribeye, filet mignon, or strip steak are ...

Villa Maria Reserve Cabernet Sauvignon/Merlot Gimblett Gravels 2014 is a densely coloured wine that makes a suitably robust partner for a quality cut of aged beef ... with red and plum and ...

Our show-stopping vegetarian version of beef Wellington wraps a savory mushroom and parsnip filling in braided puff pastry ...

Melt 2 tablespoons butter a large skillet over high heat. Add the tenderloin and thyme. Sear the meat on all sides until well ...

But there's a reason this cut of beef comes ... to a filet mignon to get an almost buttery piece of meat. It's lean without a ton of beefy flavor, so it's often served with sauce or wrapped ...

Add the beef stock, port wine, red wine and rosemary. Bring to a boil and continue to boil until the liquid is reduced to about 2 cups, about 25 minutes. 3. Strain the sauce through a fine-meshed ...