Saute in Same Pan:
2 medium shallots, minced
Deglaze with, and Reduce:
3/4 cup Madeira wine
2 T. Balsamic vinegar
Whisk in Slowly, one at a time:
10 T. unsalted butter
Salt and pepper to taste
Cracked black pepper
1.As soon as you remove the steak, lower the heat to medium and add the shallots. Saute them for only 1 to 2 minutes - just until they turn light brown.
2.Now deglaze the pan by adding wine and vinegar. Stir with your whisk, scrap- ing the bottom to loosen up the meat residue. Keep cooking until the liquid has been reduced by half.
3.Once the liquid is reduced, start whisking in cold butter, one tablespoon at a time. Get each piece of butter melted and fully stirred in before adding the next tablespoon.
4.It takes a while to incorporate all the butter - if you do it right. The key is to take your time (it might take 8 to 10 minutes). If you rush it, the sauce might break (separate).
5.Beurre rouge sauce does take a little time, but it`s worth it. You bet it`s rich. This sauce is intense - just a couple tablespoons will be all you need for each steak.