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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Steak Grille au Beurre Rouge

from More 60-Minute Gourmet , page 208

The preparation of a Beurre Rouge to accompany grilled steak requires a minimum of time. It should be made hurriedly or else it might curdle or separate. So stir briskly with a wire whisk when adding the pieces of butter.


1 2-pound boneless sirloin steak, about 1-1/2 inches thick
2 tablespoons peanut, vegetable, or corn oil
Salt and freshly ground pepper
3 tablespoons finely chopped parsley

For the Beurre Rouge:
6 tablespoons finely chopped shallots
1-1/2 cups red Burgundy wine
12 tablespoons butter
Salt and freshly ground pepper


1. Preheat the broiler to high.
2. Rub the steak on both sides with oil.
3. Sprinkle the steak with salt and pepper to taste. Use a generous amount of pepper.
4. Place the meat on a broiler rack and let it cook about 4 or 5 inches from the source of heat. Broil about 3 to 5 minutes and turn the meat. Cooking time will depend on the desired degree of doneness.
5. Transfer the steak to a hot platter and cover loosely with aluminum foil. Let the steak stand in a warm place about 5 minutes to redistribute the internal juices of the meat.
6. Slice the eat on the diagonal (across the grain of the meat) and serve with Beurre Rouge. Sprinkle parsley on top.

To make the Beurre Rouge:
1. Combine the shallots and wine in a saucepan and bring to a vigorous boil.
2. Let the wine cook down to 1/3 cup. Continue cooking over high heat, stirring rapidly with a wire whisk. Add the butter about 2 tablespoons at a time. Add salt and pepper to taste.


4 servings