CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
SALMON WITH BEURRE ROUGE AND SMOKED-SALMON-STUFFED BAKED POTATO
Steps:
- Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.
- Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
- Preheat oven to 400°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
- Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
- Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
- Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
- Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
- Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.
BEURRE ROUGE
Use to make Potato-Wrapped Halibut.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place wine, vinegar, shallots, and sugar in a small saucepan over medium heat. Bring to a boil and immediately reduce to a simmer; cook until liquid is reduced to 2 to 3 tablespoons, 15 to 20 minutes.
- Reduce heat to low and slowly whisk in butter, a few pieces at a time, until fully incorporated. Season with salt and serve warm.
BONE-IN RIB-EYE WITH BLACK TRUFFLE MASHED POTATOES, ROASTED SHALLOT AND BEURRE ROUGE
Steps:
- For the potatoes: Place the potatoes in a large pot of water seasoned with a couple pinches of salt. Bring to a simmer and cook until the potatoes are soft, 7 to 8 minutes.
- Meanwhile, put the cream, butter and thyme in a medium saucepan. Shave 4 to 5 slices from the truffle and add them and any broken-up parts to the cream mixture. Bring to simmer over medium heat, then cook on low to infuse the cream.
- Strain the potatoes. Put them through a ricer and back into the pot. Finely grate the remaining truffle on a rasp grater into the potatoes. Gradually strain the infused heavy cream into the mashed potatoes. Season with salt and a drizzle of olive oil. Stir well with a wire whisk.
- For the steak: Preheat the oven to 400 degrees F.
- Dry the steak off on both sides very well and sprinkle liberally with salt and pepper.
- Heat the olive oil in a large saute pan over high heat. Once the oil starts to smoke, sear the steak until a nice brown crust forms, 2 to 3 minutes per side.
- Add the shallots cut-side down in the residual fat in the pan and cook to caramelization, 3 to 4 minutes. Remove the shallots and steak and drain the fat from the pan. Return the steak to the pan over medium heat. Add the butter and thyme and cook until the thyme starts to pop and fry. Baste the steak with the butter and thyme mixture. Add the shallots back to the pan and Finish with the lemon juice.
- Transfer the steak to a baking sheet lined with a rack and smother in the caramelized shallots, butter and thyme mixture. (Reserve the pan it was cooked in to make the sauce.) Transfer the baking sheet to the oven and roast until medium-rare and an instant-read thermometer inserted in the center (do not touch bone) reads 132 degrees F, about 15 minutes. Let the steak rest before slicing.
- For the sauce: Add the olive oil, shallots and thyme to the drippings in the pan and saute over medium heat until the shallots are translucent, 3 to 4 minutes. Deglaze the pan with the red wine, then turn the heat down to medium and reduce the wine by two-thirds, about 8 minutes. Add the demi-glace and red wine vinegar and season with salt and pepper.
- Whisk in the cold butter in, one piece at a time, to mount the sauce. Strain the reduction, removing the shallots and thyme. Return the reduction to the pan and warm over low heat.
- Serve the potatoes and steak with the beurre rouge. Garnish with the reserved caramelized shallots and some watercress.
PAN FRIED STRIP STEAKS WITH BEURRE ROUGE
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?
Provided by Elainia
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1466.6, Fat 114.3, SaturatedFat 54.9, Cholesterol 443.5, Sodium 220.6, Carbohydrate 6.5, Fiber 0.2, Sugar 3.4, Protein 82.6
BAVETTE (FLAP) STEAK WITH BEURRE ROUGE & ROASTED POTATOES
This was, simply put, stunning. Steak in a shallot/wine/butter sauce with roasted potatoes. Alas, the best things in life are rarely free and this one's no exception. You'll pay... (oh, how you'll pay!) in dietary guilt, to say the least, but when you want to allow yourself a little indulgence, do consider this dish. For now, the cut of beef is pretty inexpensive. In researching "flap meat", aka "flap steak", I came across an article in the SF Chronicle which included this eye-buggingly delicious recipe. Flap meat is very similar to flank and skirt steaks and jam-packed with flavor. This method of cooking results in perfectly done meat that's not tough - be sure to cut against the grain! - and potatoes worth their weight in gold. The sauce is... well, I can't talk about it or.... well, YOU know. ;) Times are estimated.
Provided by Sandi From CA
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place the potatoes on a heavy-duty baking sheet. Toss with olive oil and season with salt and pepper, then spread out cut-side down on the pan. Drape with the rosemary or thyme sprigs, then roast for 15 minutes without stirring, until crisp and brown. Pierce with a knife and if not yet tender, roast for about 10-15 minutes longer. Discard the herbs, or use as garnish.
- Meanwhile, combine the wine, broth, shallots and bay leaf in a small saucepan. Bring to a boil, then reduce heat to medium. Keep at a low boil until reduced to 1/2 cup. This could take 25-30 minutes. Discard the bay leaf and set aside.
- (If the steak is too large to fit in one pan, cut it in half to separate the thicker part and the thinner part. Use 2 skillets to cook the steak.)
- Season the steak well on both sides with salt and pepper. Heat a large skillet over medium-high heat, then add enough olive oil to coat the bottom of the pan. When the oil shimmers, add the steak and cook until browned, about 1 1/2-2 minutes per side. Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 10-12 minutes for medium-rare on the thicker part.
- Remove from the oven, tent with foil and let rest 10 minutes.
- If the wine reduction has cooled, reheat gently. Remove from the heat, and add a little of the cold butter, whisking until it melts. Continue adding the butter a little at a time, reheating gently for a moment if necessary, until the sauce has thickened. Season with salt and pepper.
- Slice the steak thinly against the grain. Serve with the beurre rouge and the potatoes.
Nutrition Facts : Calories 761.1, Fat 33.2, SaturatedFat 18.4, Cholesterol 195.4, Sodium 119.5, Carbohydrate 48.9, Fiber 4.1, Sugar 2.4, Protein 54.8
SCALLOPS WITH BEURRE ROUGE
Categories Shellfish Appetizer Sauté Cocktail Party Vinegar Scallop Red Wine Winter Tarragon Engagement Party Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine vinegar, wine, shallots, 2 tarragon sprigs and peppercorns in heavy small saucepan. Boil until mixture is reduced to § cup, about 20 minutes. Strain into bowl, pressing on solids to extract as much liquid as possible. Return liquid to saucepan; discard solids in strainer. Bring liquid to simmer over medium-low heat. Whisk in § cup butter, 1 piece at a time, allowing each piece to melt before adding the next (do not boil). Season sauce to taste with salt and pepper. Remove from heat; cover saucepan to keep warm.
- Melt 2 teaspoons butter in large nonstick skillet over high heat. Add scallops and cook just until opaque in center, about 1 minute per side. Spoon sauce onto plates. Arrange scallops atop sauce. Garnish with additional tarragon sprigs, if desired, and serve.
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CHEF THOMAS KELLER’S BEURRE ROUGE RECIPE - 2022
From masterclass.com
3.3/5 (17)
- 1. Make an herb sachet by placing the parsley stems, thyme, pepper-corns, and bay leaf on top of a small square of cheesecloth. Fold the short sides of the square in towards the center, then roll into a sachet. Wrap kitchen twine twice around one end of the sachet, twice around the other end, and tie a slipknot in the center.
- 3. Simmer over medium-high heat until the liquid has reduced by half, about 20 minutes. Strain the reduction through a sieve into a small saucepan while squeezing the vegetables against the side of the medium saucepot with a spoon to release as much of the reduction as possible. Tip the vegetables into the sieve, and finish straining.
- 4. To complete the beurre rouge, simmer the reduction in the small saucepot over medium-high heat until large bubbles form and the consistency becomes more syrupy, lightly coating the bottom of the saucepot.
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