Beurre Rouge

This is an Anthony Bourdain recipe, and a really good one to dress up your normal steak. (We’ve slightly adapted the recipe – you can find the original in the Les Halles Cookbook.)

2 medium sized shallots, finely chopped                                $1.69

1/2 cup red wine                                                                               $1.00

1 stick unsalted butter, at room temperature                      $0.75

Salt and Pepper                                                                                 $free(ish)

Total Cost                                                                                            $3.44

In a small sauce pan, combine the shallots and the red wine. Bring to a boil and let the wine reduce until it’s ALMOST all gone, but be careful not to burn the shallots.

In a food processor, combine the shallots with the butter, pulsing until the butter looks about like the picture above. Season with salt and pepper as needed. Using parchment paper, shape the butter into a log and freeze or refrigerate based on the timing of when you’ll need it.

Serve over any red meat and ENJOY!

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