Butter + wine + steak = happy family.
For the Beurre Rouge (Red Wine Butter):
- 1/2 C red wine
- 1 shallot, minced
- 8 oz. butter, softened
- 1 t. parsley, minced
- 1 t. garlic, minced
For the steak:
- 4 New York Strip or Sirloin steaks, about 8 oz. each
- 1 t. oil
- salt and pepper
First make the red wine butter. Bring the wine, garlic, and shallots to a boil over medium high heat in a small, heavy-bottomed, saucepan. Boil until the wine is almost evaporated, leaving about 1 t. of wine in the pan. Let the mixture cool. In the food processor, combine the wine and shallots with the butter and parsley. Add a pinch of salt and pepper and process until well mixed. Lay out a piece of wax paper on the counter and scrape the butter out into the middle of it. Use the paper to roll the butter into a log. Twist the ends and place the log into the fridge to chill until firm.
To cook the steaks, season both sides with salt and pepper and set out in the counter for about ten minutes. Heat the oil in a skillet to medium heat. Cook the steaks for about four minutes per side for medium rare. Serve the hot steaks with a slice of the red wine butter on each one.