Beurre Rouge for dark meat

Ingredients for 2 servings:

• 1 shallot(s)
• 50 ml red wine
• 50 ml beef stock
• 1 tbsp balsamic vinegar
• 80 g butter, ice cold
• 1 tbsp cream, whipped
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely dice the shallot and cook in a saucepan with a tablespoon of butter until slightly translucent. Deglaze with red wine, beef stock, and balsamic vinegar and reduce until only about 3 tablespoons remain. Stir in slices of ice-cold butter, one at a time, until the sauce is smooth. Remove from the heat and cool the pan slightly in a water bath. Season the sauce with a few drops of vinegar, salt, and pepper to taste, and whisk vigorously. Stabilize with whipped cream just before serving. Variation: Add fresh herbs (e.g., tarragon, chives, thyme) or garlic. Perfect with beef steaks, roast beef, lamb, ostrich steak, and salmon. The cooking wine that best complements the dish is recommended. Instead of red wine, you can also experiment with sherry, Madeira, or plum wine, but in this case, omit the balsamic vinegar and use a more neutral red wine or sherry vinegar.