Best 4 Beurre Rouge Recipes

BEURRE ROUGE

Steps:

• Place wine, vinegar, shallots, and sugar in a small saucepan over medium heat. Bring to a boil and immediately reduce to a simmer; cook until liquid is reduced to 2 to 3 tablespoons, 15 to 20 minutes.
• Reduce heat to low and slowly whisk in butter, a few pieces at a time, until fully incorporated. Season with salt and serve warm.

BAVETTE (FLAP) STEAK WITH BEURRE ROUGE & ROASTED POTATOES

Steps:

• Preheat oven to 425°. Place the potatoes on a heavy-duty baking sheet. Toss with olive oil and season with salt and pepper, then spread out cut-side down on the pan. Drape with the rosemary or thyme sprigs, then roast for 15 minutes without stirring, until crisp and brown. Pierce with a knife and if not yet tender, roast for about 10-15 minutes longer. Discard the herbs, or use as garnish.
• Meanwhile, combine the wine, broth, shallots and bay leaf in a small saucepan. Bring to a boil, then reduce heat to medium. Keep at a low boil until reduced to 1/2 cup. This could take 25-30 minutes. Discard the bay leaf and set aside.
• (If the steak is too large to fit in one pan, cut it in half to separate the thicker part and the thinner part. Use 2 skillets to cook the steak.)
• Season the steak well on both sides with salt and pepper. Heat a large skillet over medium-high heat, then add enough olive oil to coat the bottom of the pan. When the oil shimmers, add the steak and cook until browned, about 1 1/2-2 minutes per side. Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 10-12 minutes for medium-rare on the thicker part.
• Remove from the oven, tent with foil and let rest 10 minutes.
• If the wine reduction has cooled, reheat gently. Remove from the heat, and add a little of the cold butter, whisking until it melts. Continue adding the butter a little at a time, reheating gently for a moment if necessary, until the sauce has thickened. Season with salt and pepper.
• Slice the steak thinly against the grain. Serve with the beurre rouge and the potatoes.

BONE-IN RIB-EYE WITH BLACK TRUFFLE MASHED POTATOES, ROASTED SHALLOT AND BEURRE ROUGE

Steps:

• For the potatoes: Place the potatoes in a large pot of water seasoned with a couple pinches of salt. Bring to a simmer and cook until the potatoes are soft, 7 to 8 minutes.
• Meanwhile, put the cream, butter and thyme in a medium saucepan. Shave 4 to 5 slices from the truffle and add them and any broken-up parts to the cream mixture. Bring to simmer over medium heat, then cook on low to infuse the cream.
• Strain the potatoes. Put them through a ricer and back into the pot. Finely grate the remaining truffle on a rasp grater into the potatoes. Gradually strain the infused heavy cream into the mashed potatoes. Season with salt and a drizzle of olive oil. Stir well with a wire whisk.
• For the steak: Preheat the oven to 400 degrees F.
• Dry the steak off on both sides very well and sprinkle liberally with salt and pepper.
• Heat the olive oil in a large saute pan over high heat. Once the oil starts to smoke, sear the steak until a nice brown crust forms, 2 to 3 minutes per side.
• Add the shallots cut-side down in the residual fat in the pan and cook to caramelization, 3 to 4 minutes. Remove the shallots and steak and drain the fat from the pan. Return the steak to the pan over medium heat. Add the butter and thyme and cook until the thyme starts to pop and fry. Baste the steak with the butter and thyme mixture. Add the shallots back to the pan and Finish with the lemon juice.
• Transfer the steak to a baking sheet lined with a rack and smother in the caramelized shallots, butter and thyme mixture. (Reserve the pan it was cooked in to make the sauce.) Transfer the baking sheet to the oven and roast until medium-rare and an instant-read thermometer inserted in the center (do not touch bone) reads 132 degrees F, about 15 minutes. Let the steak rest before slicing.
• For the sauce: Add the olive oil, shallots and thyme to the drippings in the pan and saute over medium heat until the shallots are translucent, 3 to 4 minutes. Deglaze the pan with the red wine, then turn the heat down to medium and reduce the wine by two-thirds, about 8 minutes. Add the demi-glace and red wine vinegar and season with salt and pepper.
• Whisk in the cold butter in, one piece at a time, to mount the sauce. Strain the reduction, removing the shallots and thyme. Return the reduction to the pan and warm over low heat.
• Serve the potatoes and steak with the beurre rouge. Garnish with the reserved caramelized shallots and some watercress.

BAVETTE (FLAP) STEAK WITH BEURRE ROUGE & ROASTED POTATOES

Steps:

• Preheat oven to 425°. Place the potatoes on a heavy-duty baking sheet. Toss with olive oil and season with salt and pepper, then spread out cut-side down on the pan. Drape with the rosemary or thyme sprigs, then roast for 15 minutes without stirring, until crisp and brown. Pierce with a knife and if not yet tender, roast for about 10-15 minutes longer. Discard the herbs, or use as garnish. 2 Meanwhile, combine the wine, broth, shallots and bay leaf in a small saucepan. Bring to a boil, then reduce heat to medium. Keep at a low boil until reduced to 1/2 cup. This could take 25-30 minutes. Discard the bay leaf and set aside. (If the steak is too large to fit in one pan, cut it in half to separate the thicker part and the thinner part. Use 2 skillets to cook the steak.) Season the steak well on both sides with salt and pepper. Heat a large skillet over medium-high heat, then add enough olive oil to coat the bottom of the pan. When the oil shimmers, add the steak and cook until browned, about 1 1/2-2 minutes per side. Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 10-12 minutes for medium-rare on the thicker part. Remove from the oven, tent with foil and let rest 10 minutes. If the wine reduction has cooled, reheat gently. Remove from the heat, and add a little of the cold butter, whisking until it melts. Continue adding the butter a little at a time, reheating gently for a moment if necessary, until the sauce has thickened. Season with salt and pepper. Slice the steak thinly against the grain. Serve with the beurre rouge and the potatoes.