The sauce I want to show you today is easy and comes in two variants. Beurre rouge (bur roojz) is a traditional French steak sauce and is pretty easy to make.
The ingredients you will need are: 1 cup red wine (I used some from a bottle of pinot noir I had around, but anything will work), 2 tablespoons balsamic vinegar, 2 small shallots chopped, 10 tablespoons unsalted butter, a few clippings of rosemary to taste, salt and pepper.
This sauce works best if you pan fry your steak with no marinade because you use the leftovers in the pan after the steak cooks to make the sauce.
Just pan fry your steak as normal, seasoned with salt and pepper.
If you want to make beurre blanc (bur blahnk) just replace the red wine with white wine and make in a clean pan as opposed to one you just cooked with.
Beurre blanc is best used on seafood, chicken or pork.
Step 1A: Before you cook your steak, cut the 10 tablespoons butter into 1 tablespoon squares and cut those into smaller squares. Put the butter on a little plate or bowl and stick it back in the refrigerator until you need it.
If the butter is whole or gets melty before you put it in the wine, the butter will separate, and it’ll be a mess.
Step 1B: Ok, so right after you finish cooking the steak, add the chopped shallots and cook for a minute or two. Don’t let them get too brown.
Step 2: Once you’ve done that, add the wine and vinegar and stir with a wooden spoon. Try to scrape up as much of the leftover steak stuff as you can off the bottom.
That’s what makes it good, y’all. Go ahead and add the rosemary and salt and pepper here.
Step 3: You’re going to want the wine to reduce until it’s about half gone. Don’t skip this step. If you do, you’ll have a watered down mess.
Step 4: Slowly add in each little square of butter and let it melt all the way before you go sticking in the next piece. This will take a while. Sorry.
Step 5: Apply to steak and enjoy. You don’t need much, just about 3 tablespoons will do.
If you have a potato, the sauce can be added there, too.
TimesDaily Staff Writer Bobby Bozeman can be reached at 256-740-5722 or bobby.bozeman@TimesDaily.com. His review column is published the fourth Friday of each month.