How to Make Beurre Rouge
Alright, today we’re doing a classic French pan sauce, butter sauce, the Beurre Rouge. Hopefully, you check out the site, you get all the details. But here we go a very few ingredients. We have a shallot that I finely minced, that’s one large shallot. Quarter cup, I’m using a white tarragon vinegar, half a cup of very high quality red wine and half stick of butter, okay.
Now since this is a pan sauce, we’re going to cook something in the pan first. So this is the key, I have two beautiful dry aged rib eye steaks, I seasoned them well. Even my trick I like to put a little vegetable oil on the steak and not in the pan. And I’m going to stir those for about five minutes per side. I like a medium rare and we’re going to build a foun that you heard me used that term many times. That’s literally the foundation of the sauce. This is why you don’t want to use nonstick here. Okay, you want to use your steel pan because we do want that meat juice and protein to caramelize to the bottom.
Alright, so we’re going to go about four, five minutes on that side, by the way, that pan has been on medium high heat the whole time Alright because I want to build that foun as I said. I’m going to take out the steaks, remove those to a warm plate and we are going to get ready to build our sauce. Now what I want you to do here is turn the pan down too low, okay, and then you’re going to add your one and finely minced diced shallot and were going to take just a little bit of that butter, alright, so that was a half a stick of butter we started with. We’re going to take off about a teaspoon and a half to two spoons, add it to the shallot and you are going to sauté for about five minutes on low heat.
Now couple things are happening here, the butter and the liquid in the shallot is going to start to deglaze your pan. Also, we want to go a little bit of color on those shallots, little caramelization, that’s going to help the color of the finish sauce, one fatal flow of a Beurre Rouge is if it turns out pink. It’s just not an appetizing color and I’ll talk about that the interior. So that was about five minutes you see, fairly well browned and not burned, not black, alright? And I’m going to add my vinegar, okay? So again the heats been on medium low, actually, I said low so, if you want to turn up to medium here you’re probably okay. You do not want to burn this vinegar so to be safe you can leave it on low. In the restaurant we are going to crank it up a little but here.
Now, were realty deglazing. There’s vinegar. This going to reduce almost till its gone okay? If you burn it you start it over so be very careful so mine is on medium low heat here. It’s going to take maybe two minutes to reduce down almost till it’s gone. You’ll see the bottom of the pan, the foun is completely been released and we have just a beautiful base for the rest of the sauce okay?
Now at this point, you are going to grab your half a cup of red wine Alright in a perfect world this is the same red wine you are going to be serving with the steak but not necessary. Just use a good quality. Do not – never use cooking wine. You’ve probably heard that many times on TV, stay away from that. I don’t know why they still make it so half a cup of red wine goes in. Now you’re pretty much safe to turn that heat up to medium high when you want to reduce this red wine mixture by half just by high. It doesn’t have to be exact.
In fact you can stop now, put the butter in, it would probably still work but what you want is a nice viscosity to the sauce, a nice thickness to the sauce or richness. So you’ll see there I’m done by about half and I have about a quarter cup left of the red wine. The heat is now turned off and slowly chunked by delicious chunked. You’re going to drop in your pieces of butter and its not going to take long because you’re only again using a half of stick of butter altogether minus that little nob we used start this and you are going to whisk that in. Again, the heat is off but there’s plenty heat in the pan and that butter is going to emulsify beautifully into the sauce.
If you want to thicken this, we’re basically making what's in essence warm vinaigrette. You take a cold vinegar and whisk in with a little bit of mustard, olive oil. You’re make it emulsified sauce, okay. This is a wine reduction in a vinegar reduction with butter is the fat being emulsified into a. So, really same principles here and again, web detail is on the site. I’m sure you’re going to read but there you go.
So we had our nice foam that we deglazed with the vinegar and the shallot. Our white -- I'm sorry. Our red wine was reduced and then we did the classic, finished with butter or Monte Beurre if you want the official culinary term. And again, it only takes a minute or two to whisk in all that butter. Alright, what will make this break is if the pan cools off too much and you try to add your butter and then you turn up the heat that will separate it. You know I have just a grease lick. We follow those couple steps and you should not have much problem.
Now, here’s -- we’re going to decide if you’re doing a country home cooking or if you’re going to go fine restaurant style. I put in a pinch of salt, test for salt and pepper and pepper. I have put pepper on my steak so I need pepper. The decision you have to make here, are you going to strain this? See, country cooking and home cooking, yeah you see me, I spoon that right on there. I don’t mind the shallot in the sauce. That’s not going to bother me. In a restaurant, you'd lose a mixture in the start okay, if you’re going to strain that. They will be horrible, they’d -- you got left out pairs.
Okay, so now let’s talk about the color. Alright, you don’t want it any lighter than this. I mentioned earlier, pink is not good. Some insane chefs actually add this pleasure cream to this and they get what we call in the business, Les sauce pe’t des moule which is what it looks like. Pe’t des moule is disgusting, don’t do it. You have cream to this. We can’t be friends anymore, alright?
So, anyway, you want it to be a beautiful, deep, rich, passionate, burgundy, rusty dark sauce for red meat, alright. Don’t be fooling around any pink sauces and that’s it. I really think you can enjoy this. It’s great with any red meat as I said. Some people put this on fish. We’ll talk about that in another demo, okay. Well, give this a try and as always, enjoy!
Transcription by:
Scribe4you Transcription Services