Beurre Rouge Sauce
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
- 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.