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Thread: Broiled Steak with Beurre Rouge

  1. #1
    jmcquown Guest

    Default Broiled Steak with Beurre Rouge

    Adapted from The New York Times 'More 60 Minute Gourmet' cookbook:

    The original recipe calls for a 2 lb. boneless sirloin steak, 1-1/2 inches
    thick, to serve four. You may use any cut of steak you like and of course
    the steak can be grilled rather than done under the broiler. (I recently
    got a fantastic deal on NY strip steaks so I'll be using that instead and
    won't be rubbing it with oil. Sirloin seems to need some help in that
    regard, just as flank steak requires marinating.)

    Steak instructions:

    Preheat the oven broiler. Rub the steak with a neutral vegetable oil
    (peanut oil or other). Sprinkle lightly with salt and a generous amount of
    freshly ground black pepper. Broil 3-5 minutes per side to desired
    doneness. Remove steak to a platter and tent loosely with foil; let stand 5
    minutes to distribute the juices. Slice thinly on the diagonal and spoon
    beurre rouge over the beef to serve.

    Buerre Rouge

    6 Tbs. finely chopped shallots
    1-1/2 c. burgundy wine
    12 Tbs. butter
    salt & freshly ground pepper

    Combine the shallots and wine in a saucepan and bring to a vigorous boil.
    Let the wine cook down to about 1/3 cup. Continue cooking over high heat,
    stirring rapidly with a whisk. Add the butter 2 tablespoons at a time until
    the sauce is smooth. Season with salt and pepper. Pour over the steak.
    Yield: 1-1/4 cups sauce

    Jill


  2. #2
    Steve Pope Guest

    Default Re: Broiled Steak with Beurre Rouge

    jmcquown <[email protected]> wrote:

    >Buerre Rouge
    >
    >6 Tbs. finely chopped shallots
    >1-1/2 c. burgundy wine
    >12 Tbs. butter
    >salt & freshly ground pepper


    >Combine the shallots and wine in a saucepan and bring to a vigorous boil.
    >Let the wine cook down to about 1/3 cup. Continue cooking over high heat,
    >stirring rapidly with a whisk. Add the butter 2 tablespoons at a time until
    >the sauce is smooth. Season with salt and pepper.


    Next time I pop open a bottle of La Tache I'll make this stuff.

    Steve

  3. #3
    Nathalie Chiva Guest

    Default Re: Broiled Steak with Beurre Rouge

    On Thu, 19 Feb 2009 12:04:00 -0500, "jmcquown" <[email protected]>
    wrote:


    >Buerre Rouge
    >
    >6 Tbs. finely chopped shallots
    >1-1/2 c. burgundy wine
    >12 Tbs. butter
    >salt & freshly ground pepper
    >
    >Combine the shallots and wine in a saucepan and bring to a vigorous boil.
    >Let the wine cook down to about 1/3 cup. Continue cooking over high heat,
    >stirring rapidly with a whisk. Add the butter 2 tablespoons at a time until
    >the sauce is smooth. Season with salt and pepper. Pour over the steak.
    >Yield: 1-1/4 cups sauce



    That "beurre rouge" is actually what is called "sauce marchand de vin"
    ("wine merchant sauce") in classic French cooking. Very good indeed.

    Nathalie in Switzerland

  4. #4
    Dimitri Guest

    Default Re: Broiled Steak with Beurre Rouge


    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    > Adapted from The New York Times 'More 60 Minute Gourmet' cookbook:


    Ssnip>

    > Buerre Rouge
    >
    > 6 Tbs. finely chopped shallots
    > 1-1/2 c. burgundy wine
    > 12 Tbs. butter
    > salt & freshly ground pepper
    >
    > Combine the shallots and wine in a saucepan and bring to a vigorous boil.
    > Let the wine cook down to about 1/3 cup. Continue cooking over high heat,
    > stirring rapidly with a whisk. Add the butter 2 tablespoons at a time
    > until the sauce is smooth. Season with salt and pepper. Pour over the
    > steak. Yield: 1-1/4 cups sauce
    >
    > Jill


    Good stuff - maybe a modification with a sauvignon blanc as a sauce for
    chicken or fish - IMHO chardonnay would be too sweet.

    Dimitri


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