Classic French Sauce Beurre Rouge Recipe Video
We all learned about the French Revolution in school. You remember, “let them eat cake,” and all that stuff. Anyway, there was another French Revolution that started in the 70’s and it had to do with French Cuisine. It was called “Nouvelle” cuisine which is simply French for "new cuisine." This style was a reaction to the classic “Haute” cuisine (meaning "high cooking"). It focused on lighter and more delicate dishes, without heavy flour-based sauces. One of the darlings of this new style was a simple butter sauce called a “beurre blanc” which was a reduction of white wine and vinegar, finished with whole butter. These lighter sauces became all the rage.
The version I’m showing today is the red wine version of the classic beurre blanc. I usually force you to get the procedure by watching the clip (multiple times, I suspect), but just this one time I’ll give you a brief procedure below, so the sauce doesn’t “break” or separate.
Ingredients
Steaks - 2
Shallot - 1, minced
Butter - 1 stick
Red wine - 1/2 cup
Salt - to taste
Pepper - to taste
Directions
GETTING READY
1) Season the steaks well with salt and pepper.
MAKING
2) In a pan, sear the steaks in oil for about 5 minutes per side.
3) Remove the steaks and turn the heat to low.
4) To the fat left behind in the pan, add the shallots along with the butter.
5) Saute the shallots in butter till they are light brown in color.
6) Add the vinegar and continue to cook till it has almost evaporated.
7) Add the wine, rasie the heat to medium-high and cook till the sauce has reduced by half.
8) Turn the heat off. whisk in the butter and add the pepper and salt to taste.
SERVING
9) Arrange the cooked steak on a serving plate and serve with the sauce on the side.
1) Season the steaks well with salt and pepper.
MAKING
2) In a pan, sear the steaks in oil for about 5 minutes per side.
3) Remove the steaks and turn the heat to low.
4) To the fat left behind in the pan, add the shallots along with the butter.
5) Saute the shallots in butter till they are light brown in color.
6) Add the vinegar and continue to cook till it has almost evaporated.
7) Add the wine, rasie the heat to medium-high and cook till the sauce has reduced by half.
8) Turn the heat off. whisk in the butter and add the pepper and salt to taste.
SERVING
9) Arrange the cooked steak on a serving plate and serve with the sauce on the side.
Editors Review
What a gorgeous ruby red sauce. This is truly a Michelin star restaurant-style butter sauce that will compliment any simple grilled steak or pork chop. Truly delicious.Questions, Comments and Reviews
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