Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's red wine ny steaks with grilled asparagus. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Brad's red wine NY steaks with grilled asparagus is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Brad's red wine NY steaks with grilled asparagus is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook brad's red wine ny steaks with grilled asparagus using 23 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Brad's red wine NY steaks with grilled asparagus:
- Take For the steak
- Take 3 10 - 12 Oz NY steaks
- Get 3 tbs butter
- Get 1 medium sweet onion, sliced thin
- Get 12 Oz shitake mushrooms, sliced
- Prepare For the marinade
- Take 1 cup red wine like burgundy or cabernet
- Prepare 1 tbs brown sugar
- Make ready 1 tbs balsamic vinegar
- Make ready 2 tbs red wine vinegar
- Prepare 2 tbs minced garlic
- Get 1 tbs black pepper
- Prepare Pinch sea salt
- Take For the asparagus
- Prepare 1 1/2 lbs asparagus
- Make ready 2 tbs olive oil
- Prepare 1 tsp garlic powder
- Take 1 tsp steak seasoning
- Take Garnishes
- Get Steak sauce
- Get Horseradish
- Take Parmesan cheese
- Make ready Au jus
Serve the steak with mushroom red wine sauce drizzled over the top. Francesco Tonelli for The New York Times. You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks.
Steps to make Brad's red wine NY steaks with grilled asparagus:
- Mix all the marinade ingredients in a LG bowl. Add steaks and marinade a couple hours. Turn fairly often.
- Cut the tough ends off of the asparagus. I like to use thicker spears to handle the grilling better. Mix with rest of asparagus ingredients and let sit.
- Melt butter in a LG frying pan. Carmelize onion and mushrooms over medium low heat. Stir often.
- Preheat and clean grill. Grill steaks and asparagus over medium high heat until asparagus is tender and steaks are at desired doneness. I always cook rare. The first time you flip steaks pour a little marinade over them
- When steaks are done, plate. Top with a little steak sauce, then onion and mushrooms. Top with cheese. Use other desired garnish. Serve with asparagus and bacon cheddar mashed potatoes. Enjoy.
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. When that steak is grilled, don't be afraid to serve wines that have seen some new oak—the It's no secret that you want to break out your big red wines with steak. When that steak is grilled, don't Ludo Lefebvre's Ultimate Steak Frites. Heat a large heavy skillet over medium-high heat.
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