Cooking with Wine

| November 28, 2012

There is an age-old myth concerning cooking with wine and it must be cleared up. Many people believe that if a wine is not good enough for drinking then it can be used for cooking instead. This could not be further from the truth. If a wine is opened for too long and has turned or it’s just not good to begin with, then it’s not an ideal choice for cooking with either and could potentially ruin the entire recipe.

Here are three recipes we love that incorporate wine. One includes a Cabernet, the second a Port and finally a Burgundy or Cotes du Rhone. Cheers and enjoy!

Wine-Poached Steak with Haricots Verts

Serves: 4

Courtesy of

Cabernet infused with whole herbs, aromatics, mustard and broth imparts a rich flavor to this cut of beef. The steak turns out juicy and delicious when cooked in this rich liquid.


  • 1 pound flank steak or flap steakwine poached steak
  • 2 cups cabernet or other dry red wine
  • 1 beef or vegetable bouillon cube or 1 teaspoon bouillon paste
  • 1 clove garlic
  • 1/2 small onion, thinly sliced
  • 2 sprigs oregano
  • 2 sprigs thyme
  • 2 black peppercorns
  • 1 bay leaf
  • 2 teaspoons Dijon mustard
  • 1 pound haricots verts or green beans
  • Fresh cracked pepper and coarse sea salt


Pat beef dry with paper towel. In a large heavy-bottomed pot or sauté pan, combine Cabernet and bouillon and whisk to dissolve. Bruise garlic with the side of a knife and add to pan with onion, oregano, thyme, peppercorns and bay leaf. Bring the mixture to a gentle simmer, then lower heat until only a few small bubbles are visible on the surface. Add beef and cook for 5 minutes on each side for medium rare, 7 minutes a side for medium well. Transfer cooked steak to a platter and cover to keep warm while cooking beans.

Stir Dijon mustard into poaching liquid and add haricots verts. Cook for 3 minutes or until beans are just tender and transfer to a platter. Cover to keep warm. Bring liquid to a vigorous simmer to reduce poaching liquid by half, about 5 minutes. Meanwhile, transfer beef to a cutting board and slice very thinly, against the grain. To serve, divide haricots verts among four plates and top with thinly sliced beef. Drizzle with a bit of the reduced poaching liquid, garnish with a few of the poached onions, pepper and salt.

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Picture by:Chibi Chef

Courtesy of


  • 1 tablespoon butter
  • 1/2 cup minced white onion
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 3/4 cup low-sodium beef broth
  • 1/2 cup port wine
  • 1 tablespoon vegetable oil
  • 4 filet mignon steaks (1 1/2 inch thick)
  • 3/4 cup crumbled blue cheese
  • 1/4 cup panko bread crumbs


Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.

Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.

Roast steaks in the oven for about 15 minutes for medium rare – with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.

Preheat the oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Beef Braised in Red Wine

Courtesy of Gourmet 2006 on

Ingredients:braised beef

  • 2 lb boneless beef chuck, cut into 1 1/2-inch pieces
  • 1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
  • 2 medium onions, halved lengthwise, then thinly sliced lengthwise (2 cups)
  • 1 teaspoon finely chopped fresh thyme
  • 1 Turkish bay leaf or 1/2 California
  • 4 sprigs fresh flat-leaf parsley plus 1/4 cup chopped fresh parsley leaves
  • 1 carrot, thinly sliced
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 large shallots, finely chopped
  • 2 large garlic cloves, finely chopped
  • 2 tablespoons all-purpose flour
  • 6 oz thick-sliced bacon (preferably from slab bacon, rind removed if necessary; not smoked)
  • 1 (10-oz) package pearl onions (2 1/2 cups)
  • 1/4 cup water
  • Special equipment: parchment paper
  • Accompaniment: buttered egg noodles


Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours.

Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.

Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a 3 1/2- to 4-quart heavy ovenproof pot with lid over moderately high heat until hot but not smoking, then brown beef well in 2 batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a plate.

Reduce heat to moderate, then add shallot and garlic and cook, stirring, until shallot begins to soften, about 2 minutes. Add flour and cook, stirring constantly, until shallot and flour are browned, 4 to 5 minutes.

Add reserved marinade liquid to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated on plate and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.

Cut bacon slices crosswise into 1/4-inch strips and cook in an 8-inch heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef (reserve fat in skillet). Re-cover beef with parchment and lid and braise in oven, 1 1/2 hours.

While meat is braising, blanch pearl onions in a 3- to 4-quart pot of boiling water, 1 minute. Drain onions in a colander, then peel, leaving root ends intact. Cook onions in reserved bacon fat in skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.

Pour off excess fat, then add 1/4 cup water and scrape up brown bits with a wooden spoon or spatula.

After meat has braised 1 1/2 hours, add pearl onions (with liquid in skillet), remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper to beef and continue to braise, covered with parchment and lid, until onions are tender and meat is very tender, about 1/2 hour more.

Skim any fat from surface of beef and serve beef with buttered egg noodles sprinkled with chopped fresh parsley leaves.