Makes about 6 servings. Similar in appearance to the Flank Steak, but with a finer texture. Rinse steak and pat dry. Allow to cool. Deglaze the pan, scraping up browned bits from the bottom. Serve over rice or noodles. Combine the beef broth, wine and tomato paste and blend to mix well. Place beef, onion, potatoes, green beans, carrots, salt, pepper, cinnamon, apple cider vinegar, red wine and beef broth in a slow cooker. Season beef tips with salt and pepper and brown in preheated oil. 1. Mix well and set aside. Beef Tenderloin with Garlic-and-Merlot Jam lends a touch of elegance to an appetizer spread at that special celebration. Pour over the beef, add the bay leaf and pearl onions. Combine water/broth and gravy mix, pour over beef. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1833066 I use a quality Merlot, since the great flavor of the red wine is highlighted in the simplicity of this stew. Step 2. Recipe by Coastal Living December 2012 Heat oil in pan over medium heat. Step 1. Add the Merlot Sauce and mushrooms, stir to combine. Merlot Steak . By Jackie Mills, R.D. The merlot sauce is the perfect complement to the beef. Cover and cook on low 8-9 hours. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts. Here is a wonderfully classic beef stew adapted from a recipe simply called Beef en Casserole, which was once on the menu at the now-defunct Russian Tea Room in New York City. Prepare marinade:In a small mixing bowl,combine wine,1 tablespoon olive oil and thyme. Heat a large skillet over medium-high heat until hot. 3. For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan. The tenderloin is the least-used muscle of the cow and is meltingly tender (though expensive). 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