Beurre Rouge is a traditional French sauce that gets its richness from red wine and butter.  Pure deliciousness, right?  A close cousin to its white wine counterpart, beurre blanc, this decadent sauce follows the same cooking procedure, only substituting red wine for white, and red wine vinegar for white wine vinegar.  You start by adding chopped shallots, herbs and peppercorns to a saucepan, followed by the red wine and red wine vinegar.  Next, you reduce the liquid to au sec, or until there is only about 1 tablespoon of liquid left in the pan.  Now is the time to whisk in the butter, tablespoon by tablespoon, until the sauce emulsifies to become nappe, or a sauce consistency that coats the back of a spoon.  The perfect sauce for your favorite grilled steak, beurre rouge is just another example of how the classics of French cooking never go out of style.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: beurre blanc, beurre rouge, filet mignon, French, peppercorns, red wine, red wine vinegar, red wine-butter sauce, sauce, shallots, steaks, tarragon