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

jmcquown > 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

On Thu, 19 Feb 2009 12:04:00 -0500, "jmcquown" >
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

"jmcquown" > wrote in message
...
> 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