January 17, 2011

Red Wine Butter

Frankly, I would have never imagined, that one day I would enjoy a slice of fried beef medium or sometimes even rare. In the past it had to be well done. What a pity! Once in a while I feel an unstoppable desire to eat a steak, and then it must be it, nothing else.

That is what happened this weekend: once more I could not say no to those gorgeous slices of T-bone steaks in the butchery. I wanted to keep the meat simple, so it was fried among some garlic and thyme, but before it was resting for about 3 hours on room temperature. Frying a cold steak is a sin!

Blumenthal's carrot, oven roasted shallots and salad was served among the gorgeous piece of meat that was just perfect with the red wine butter.

(recipe by Anthony Bourdain)
100 ml red wine
1 shallot
220 g butter, soft
1 bunch of parsley
salt, pepper

Finely chop shallot and bring it to the boil together with the red wine and reduce until there is almost no more wine left. Let it cool. Cream butter, stir in the shallots, the chopped parsley and season with salt and pepper. Form a log or any other shape you desire and refrigirate until the butter is firm enough to slice. Freeze the leftovers.


Rosa's Yummy Yums said...

Your red wine butter looks very flavorful. Perefect with steak.



Faith said...

What a falvorful butter! I bet it's amazing with steak!

Anonymous said...

etwas für den Vorrat !

A Wok in the Tuscan Kitchen said...

oh my..the red wine butter looks divine.
What a perfect accompaniment to a lovely steak. I will be trying this for sure. Thanks for sharing!

Houdini said...

Wow, what an idea, the red wine butter must be copied immediately after my return. And wow, how I crave a T-bone steak here.

Point BBQ said...

I DEFINITELY need to try this butter. But please don’t ever let raw meat or any meat sit out for over 30 minutes. It just gets dangerous. ����

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