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Beurre Rouge Sauce

Beurre Rouge Sauce
Quick Recipe
Easy Recipe

About 4 servings

  • 2 medium shallots, finely chopped
  • 1 bay leaf
  • 1 cup fine red wine
  • 1 hefty tablespoon red wine vinegar
  • Splash heavy cream
  • 8 tablespoons high quality unsalted butter, cut into chunks and chilled

Put the shallots, bay leaf, wine and vinegar in a heavy saucepan. Cook over medium heat until the liquid has reduced to a pasty red mixture. Remove the bay leaf.

Over very low heat, whisk the butter into the wine mixture one piece at a time, whisking constantly until all the butter is absorbed and you have a creamy sauce. Stir in the cream.

Add salt and pepper as needed and serve spooned over the steak. Serve with lightly smashed Yukon gold potatoes.