Anthony Bourdain‘s career spanned decades. While he began his career as a professional chef, his mastery of the written word and bold television personality allowed him to capture the imaginations of the everyday cook and inspire them to create dishes they otherwise might have found intimidating. Bourdain was a genius when translating traditional classic French dishes as the head chef at New York City restaurant Les Halles. One of his best was a classic beef dish that contained just four ingredients.
Bourdain claimed this is the perfect quick meal
Bourdain claimed this beef dish is the perfect quick meal. Titled initially as Faux-Filet au beurre rouge, the meal consists of strip steak in a red wine butter sauce.
These simple ingredients meld into a mouthwatering bite.
The dish allows the beef to shine through as the star of the recipe.
Depending on the desired doneness of your steak, the entire meal should come together in less than 30 minutes from start to finish.
The 4 Ingredients needed to create Faux-Filet au beurre rouge
RELATED: 1 of Anthony Bourdain’s Signature Dishes is a French Classic
This is a classic French Bistro steak recipe that is the epitome of decadence. An excellent recipe for a small intimate dinner party that can be doubled if feeding a crowd.
The ingredients are found in Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking and was republished by Under The High Chair.
These are red wine, shallot, butter, and strip steak.
Pantry flavor enhancements include parsley, salt and pepper, and oil.
How to prepare Bourdain’s classic beef dish
The preparation of this Bourdain classic beef dish is relatively simple.
In a small pan, combine wine and diced shallot and bring to a boil until the wine has almost completely evaporated. Keep an eye on the pan as the shallot can burn. Transfer to a small bowl to let the softened shallot cool.
Mash the shallots until a paste. Add to softened butter and mix well. Sprinkle with salt and pepper.
Once the mixture is combined, place butter in the center of a long piece of plastic wrap. Roll tightly and create a log. Place in refrigerator to set.
While the butter mixture sets, take the beef out of the refrigerator at least 10 minutes to one-half hour before cooking.
Season steaks with salt and pepper and brush with oil. Sear in a hot pan until the desired doneness.
To serve, cut a slice of the butter off the roll and place it atop the beef.
Anthony Bourdain’s best advice when preparing steaks
In a sidebar that accompanied the published recipe, Bourdain admitted that the use of red wine butter makes any steak taste better.
“Keeping a few logs of the stuff in the freezer is a good idea, as you never know when your deadbeat friends are going to drop by demanding meat,” he penned.
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