Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pan Fried Strip Steaks With Beurre Rouge Recipe
    Lost? Site Map

    Pan Fried Strip Steaks With Beurre Rouge

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Elainia's Note:

    A fabulous recipe with a French flair, original recipe from and changed to suit ingredients I had on hand. Beurre Rouge is a red wine and butter sauce. This came out restaurant quality, very very good, very very fattening, need I say more?

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Coat skillet with olive oil using a paper towel. Heat skillet over medium high heat until a piece of butter dropped in begins to sizzle immediately.
    2. 2
      Place steaks in pan and let them cook for 6 minutes on one side, flip and cook for 6 minutes on the other side. Place on a plate and put into a warmed oven, covered. (I heated oven to 350°F and then shut it off, covering the plate with another plate).
    3. 3
      Reduce heat to medium. In same pan, drop in the onions and garlic (or shallots) and saute for approx 2 min until they begin to caramelize. Deglaze pan with red wine and vinegar, scraping up the browned bits from the bottom of the pan to add flavor. Reduce liquid to half.
    4. 4
      Slowly whisk in one tbsp butter at a time, you have to do this slowly or the sauce will separate. This could take up to 10 minutes. When all of the butter is incorporated, season with salt to taste, pour sauce immediately over the steaks on each plate and grind a bit of black pepper over each.

    Ratings & Reviews:


    Nutritional Facts for Pan Fried Strip Steaks With Beurre Rouge

    Serving Size: 1 (576 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1466.6
    Calories from Fat 1028
    Total Fat 114.2 g
    Saturated Fat 54.9 g
    Cholesterol 443.5 mg
    Sodium 220.6 mg
    Total Carbohydrate 6.4 g
    Dietary Fiber 0.2 g
    Sugars 3.4 g
    Protein 82.6 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites