Merlot reduction...I'll go look it up.

Nancy

This one is really good. You would need to adjust according to servings.

Beef Tenderloin Steaks With Red Wine-Cognac Sauce

Total preparation and cooking time: 15 to 19 minutes

2 beef tenderloin steaks, cut 3/4 inch thick (about 4 ounces each)
1 teaspoon coarse grind black pepper
1/2 cup Pinot Noir or other dry red wine
3 tablespoons cognac or brandy
2 tablespoons reduced sodium soy sauce
2 tablespoons whipping cream
1/2 teaspoon brown sugar
1 tablespoon unsalted butter, softened
Chopped fresh parsley (optional)

1. Press pepper evenly onto beef steaks. Heat 12-inch nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning once. Remove to platter; keep warm.
2. Add wine, cognac and soy sauce to skillet; bring to a boil. Cook 2 to 3 minutes or until reduced to about 1/4 cup. Whisk in cream and brown sugar; bring to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring occasionally. (Sauce will turn a
rich chocolate-brown color.)
3. Remove from heat. Add butter; stir until melted. Spoon sauce over steaks. Garnish with parsley, if desired.
Makes 2 servings.

Cook's Tip: To cook in 10-inch nonstick skillet, increase cooking time for wine, cognac and soy sauce mixture to 5 to 6 minutes. Whisk n cream and brown sugar and proceed as above, increasing the simmer time to 2 to 3 minutes.

Shelley

Well I was going to say cab reduction, but merlot will work....with a little balsamic, whole garlic cloves in the wine while it's reducing....then finish with butter,

Found it! Have made it several times. The low sodium broth is important as it is pretty salty if you use reg.
We have used it on both a grilled tenderloin and on pan seared.

Not sure where I found it, maybe AllRecipes.

Filet with a Merlot Sauce
Prep Time: 15 Minutes
Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes
Yields: 6 servings

INGREDIENTS:
1 (750 milliliter) bottle Merlot
wine
2 (14.5 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can beef broth
2 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour 1 tablespoon olive oil
6 (6 ounce) fillets beef tenderloin
freshly ground black pepper to taste
1/4 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon fresh thyme

DIRECTIONS:
1. In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
2. In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
3. Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

Nancy

Chase:
Don't forget the foam rubber Birthday Cake. Poke holes with a pencil for the candles.
And ! have a camera ready !!! For the cake cutting.

Do the icing ahead of time and hide the cake somewhere.
Lou

Lou, lets think back to the celery thread......do you have a red wine sauce recipe to offer?

I'm not sure but I think the French would be more likely to pan sear the steak, which would help the sauce. I know I would...

Can't say this is T&T, but it's certainly easy enough to try out ahead of time. I stumbled across it the other day in a Williams Sonoma cookbook I forgot I had. Here's the sauce part of "steak au poivre with red wine pan sauce". The amount was to cover four steaks:

1 T unsalted butter
1/2 red onion, finely chopped
1 clove garlic, minced
1/2 cup dry red wine
1 cup beef stock, more if needed
1 T tomato paste
1 T corn starch mixed with 2 T water
2 T chopped flat leaf parsely

Melt butter over med high heat. Add onion and garlic and saute till onion is soft, 3-5 min. Add wine and stock, boil and reduce in half, 4-5 min. Reduce heat to med, whisk in tomato paste and corn starch, simmer, whisking occasionally, until slightly thickened, 3-5 min. Add more stock if it gets too thick. Add parsley, season to taste with S&P.

best wishes to clive--lucky him to have you slaving over a hot stove for him! and congratulations to meredith and chris--seems as if you have lots of great things happening! in any case, i would love to contribute something to your special dinner, even if these aren't my recipes. i believe that the first one came from either lee or MQ--i'm sorry i didn't mark it at the time, but good stuff it is!
San, I just came across another possible sauce for your Duxelles ravioli. See below. I know the butter is a problem for you--maybe substitute EVOO?
RED WINE BUTTER SAUCE:
 1 Tbsp Minced shallots
2 Bay leaves
12 Black peppercorns
1 1/2 cup Red wine
Salt and pepper
8 oz Butter, unsalted
 Combine all ingredients except butter and reduce until red wine is almost evaporated. Slowly whisk in cold butter. Remove bay leaves. Hold warm until needed for service.

if that doesn't grab you, here's a treat from weed:

This recipe is very good, unfortunately it is only enough sauce for two. However, I believe it would be fairly simple to expand the recipe. Weed
Shiitake Red Wine Sauce
2 Tb. butter
2 cloves chopped garlic
1/3 cup finely chopped shallots
1/2 tsp. dried thyme
6 small (half dollar sized) shiitake mushrooms, sliced (Or mushroom of your choice)
2 tsp. flour
2 c. beef broth*
3/4 c. dry red wine
salt & pepper
(water - if needed)
Sauté shallots, mushrooms, garlic and thyme in butter until tender.
Add flour, sauté 1 minute
Add broth and wine, stirring while adding.
Gently boil until sauce thickens and is reduced to 1 cup.
Season with salt and pepper *after* reducing.
If it gets too thick, just add a bit of water.

not to be outdone and certainly not the least, here are a couple of goodies from both ginger and bubbe. both are things you really must add to your files:
MUSHROOM WINE SAUCE (makes 3 cups) Ginger
2 TBL butter
1 TBL chopped parsley
1/2 garlic clove, chopped fine
1 small onion, chopped
1 TBL flour
1 cup chicken stock (or beef)
1/8 tsp grated nutmeg (I omit for beef)
3/4 lb mushrooms, thinly sliced
1/4 cup dry sherry
In a saucepan heat 1 TBL of the butter, add the parsley, garlic & onion & cook over medium heat 3 minutes. Stir in the flour. Gradually add the stock, stirring constantly. Add the nutmeg.
In a skillet heat the remaining butter, add the mushrooms & sauté briefly. Combine w/the sauce & simmer 15 minutes. Add the wine & bring to a boil.~~

Beef Sauce--Bubbe
2 to 3 shallots, diced fine
1/2 cup dry red wine (zinfandel, cabernet, etc)
Generous cup of dried mushrooms, morels preferred or shitake
1 cup veal or beef stock, or canned low-sodium broth
Kosher salt, for cooking
Sea or kosher salt, to tasted
Freshly ground black pepper, to taste
Pinch of dried tarragon leaves, crumbled
Instructions:
Soak mushrooms in enough hot water to cover (you will need 1 cup or so of the soaking liquid) for about 30 minutes.
Put shallots and red wine in a non-reactive saucepan and cook over medium flame until evaporated and almost, but not fully dry.
Heat broth or stock and add to shallots. Raise heat to medium-high.
Drain mushrooms in a coffee filter strain out any silt or sand. Add to shallot mixture.
Add tarragon.
Rinse mushrooms to remove any debris. Cut or slice if very large; aim for bite sized pieces. Add these to mixture and reduce down by about half.
When meat is ready add a Tbs. of sweet butter to the sauce
Serve on the side or over the meat.
Â

CHICKEN LIVER STEAK SAUCE 4 servings

4 oz. chicken livers, coarsely chopped (1/ 2 cup)
3 Tbs. butter
1/4 cup sliced scallions
1 cup sliced fresh mushrooms
1/2 cup dry red wine
1/4 tsp. salt
1/4 tsp. dried tarragon, crushed

In small skillet, quickly cook chicken livers in hot butter; remove from pan. In same skillet, cook onion over medium-low heat until almost tender; add mushrooms and cook 3-4 minutes more. Add remaining ingredients and cook for 3 or 4 minutes. Stir in chicken livers and heat and stir until they are warmed. Pour over grilled and sliced sirloin steak.

Congratulations to Meredith on her graduation, to Chris on finding his life partner and to Clive for surviving....um, celebrating another year.

Elery and I made a really nice Port wine reduction and I don't even like wine but it was really good. I'll try to find it.

Annie

Thanks guys , some fabulous sauces here! Yesterday I had none today I have enough that I may even start liking beef....I always love sauce! I'll be sure to let you know what I did and for sure I'll take pics!

James you are right , the steaks would typically be pan seared but Clive prefers grilled. I'll get rib eyes for everyone else but I'll likely have filet.

French Onion Soup to start, grilled or roasted asparagus, herb roasted new potatoes, mushrooms not sure how yet, and Creme Carmel for dessert.

Friday will be the "kids" meal, BBQ ribs, wings, oven fries and cole slaw. Not sure about dessert, going to look at Ann's recipes and finally get in on the dessert fun.

Thanks again guys!

PS: so good to see you back again sweetie pie.

I'm not home withmy recipe file....but Blue cheeses stuffed 'shrooms would be good....but perhaps too rich with the rest of the meal.
Linda C

Looks like some two perfect celebration meals!

You could also grill the mushrooms. Just put mushrooms on skewers and brush with a mix of 2/3 of your favorite BBQ sauce and 1/3 vegetable oil. Grill until done, turning and brushing with sauce occasionally.

Nothing to offer on the sauce, Chase, but congrats to your family :)

and I'm busy copying and pasting, lots of nice ideas here, thanks!

Chase:
Sorry ! I put this in the wrong Post.
Thanks for the reminder!
Lou

Chase, you have so many good recipes here, I don't know how you will ever decide.

However, here is the one we used at Christmas, it's simple and not bad, for wine. (grin)

Port Wine Reduction

1/2 cup chopped onion
1/2 cup chopped carrot
2 bay leaf
3 cups port wine

Combine all of the ingredients into a medium sized saucepan and over medium heat, bring to a boil.
Continue to boil until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool. Use at room temperature.

Late to this, but
Congrats on all Chase, and do celebrate..all good things!
Enjoy..
Enough advice given above but , don't serve celery, lol
(or c x x n, if you remember that debacle from last summer...:( )