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Blog - red wines

FOOD FOR TAUT (SKIN): Raise Your Glass

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PAN-SEARED FILET OF SIRLOIN WITH RED WINE SAUCEAnother year has passed, and a new one has just begun. Once again, we look back at the things that were with nostalgia and maybe a little regret, but we always look forward to what lies ahead with much hope and anticipation. And as we raise our glasses for a toast to celebrate both the past and future, we say goodbye to old, harmful habits and welcome the challenge of making new and better ones in the days to come. It is no coincidence that these hopes of a more fruitful year ahead are symbolized by a glass of red wine. Because as much as this burgundy beverage is already a staple in almost every meal, a glass or two taken in moderation brings with it not only cheer but actual health benefits in each glass. 

But before we start opening our bottles and pouring to our heart’s content, it is important to note, as Carissa Stanz did in her article in wideopeneats.com, that the doctor’s recommendation of a healthy dose is a 5-ounce pour per glass, with one glass a day for women and two glasses a day for men. (Gentlemen, don’t even think of using this as an excuse to drink more than what is required or your woman will make sure that that glass will be your last!) Now that we’ve twisted the cap off and are ready to pour out the conversation, let’s see the health-benefitting contents of each bottle of red wine.

Starting with the body, moderate intake of red wine boosts the immune system by warding off infections. It also increases bone density. The high levels of silicon in red wine increases bone mineral density and reduces osteoporosis. When it comes to the mind, red wine improves cognitive functions because the chemicals it contains prevent the brain’s neurons from dying off, thus protecting you from dementia and slowing the onset of Alzheimer’s and Parkinson’s Disease. Even better, healthy amounts of red wine reduce the risk of stroke. Red wine acts as a blood thinner and, therefore, prevents blood clotting. And when it comes to matters of the heart, a sip of Cabernet Sauvignon, for instance, reduces the risk of heart disease. According to Carissa Stanz’s research, a study by the Israel Institute of Technology in Haifa found that those who consumed red wine for 21 days had healthier blood vessels and improved blood flow in their system. Red wine also decreases bad cholesterol and lowers blood pressure. In addition, it reduces the risk of type 2 diabetes by improving one’s sensibility to insulin. But perhaps most important of all, moderately drinking a bottle of Pinot, for example, reduces the risk of cancer, whether it be in the colon, prostate, or breasts. Its high content in antioxidants attack free radicals that often lead to cancer. (As a bonus, the resveratrol in red wine, “activates a protein that acts as an anti-aging agent,” making you look as young as ever!)

Just as there are a plethora of health benefits to red wine, there are also a multitude of ways to cook and bake with leftover red wine. Thanks to Marnely Rodriguez-Murray from sheknows.com, you don’t have to keep that opened bottle of red wine until next year before you can enjoy its health benefits. And while she listed a total of 21 in her article, we highly recommend the Pan-Seared Filet of Sirloin with Red Wine Sauce. So to start the New Year right, raise your glass of red wine and toast to a more healthy you. Cheers!



4 filet of sirloin steaks, cut 1 1/4 to 1 1/2 inches thick

1 tablespoon olive oil

2 tablespoons fine chopped fresh rosemary, divided

2 tablespoons cracked peppercorn blend

2 teaspoons kosher salt

1/4 cup diced shallots

4 cloves garlic, minced

1 cup cabernet sauvignon (red wine)

1 tablespoon Dijon mustard

2 tablespoons butter

3 tablespoons chopped parsley

Salt and pepper to taste


1.Preheat oven to 350ºF.

2.Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 - 10 minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest 5 minutes before serving.

3.After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste. Serve over steak.






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