Faux-Filet au Beurre Rouge

Preparation info
  • Serves


    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About


  • ½ cup/110 ml red wine
  • 1 shallot, finely chopped
  • 8</


Make the Red-Wine Butter

In the small pot, combine the wine and shallot and bring to a boil over high heat. Cook until the wine has almost completely evaporated, taking care not to let the shallots burn. Transfer the mixture to the mixing bowl and let cool. In the food processor, add the softened butter, the shallot-wine mixture, the parsley, and salt and p