Prep 20 mins
Cook 0 mins
A fabulous recipe with a French flair, original recipe from www.adavalley.com 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?
- 1 tablespoon olive oil
- 2 (14 ounce) New York strip steaks, room temperature
- 2 tablespoons onions, minced fine or 2 shallots
- 1 teaspoon minced garlic (skip if using shallots)
- 3⁄4 cup red wine (original recipe called for madiera, I used a dry red)
- 2 tablespoons balsamic vinegar
- 1⁄2 cup unsalted butter
- fresh ground black pepper
- 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.
- 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).
- 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.
- 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.