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 ...

balsamic vinegar (a balsamic glaze if you like a sweeter steak), oyster sauce, or anchovy paste. Red wine is a standard accompaniment for red meat (yes, to drink, but also to cook with).

Nothing beats the rich, buttery tenderness of fillet mignon, especially when wrapped in savoury prosciutto. This classic dish has roots in European fine dining, where wrapping lean cuts in cured meat ...

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.

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 steaks and serve.

This recipe calls for a rib eye steak trimmed and tied with butcher twine. The rich pan sauce — made with red wine, butter, broth, and fond (aka the delicious browned bits still stuck to the pan ...

This is collaborative content from Food & Wine's team of experts ... can be satisfying even when unadorned, but our go-to sauce for tuna steak brings out its best with a pleasant tartness to ...