Recipe
Red Wine Butter/Steak Sauce
Concourse Steakhouse
Contemporary Resort

Red Wine Butter

Serving Size : 6

Ingredients

1/4 pound butter -- whipped / unsalted
1/8 pound shallot -- sliced
3/8 cup burgundy
3/8 ounce glace de viande
1/4 ounce green onion -- sliced
1/8 ounce chives -- sliced
1/16 ounce black pepper -- freshly ground
1/3 ounce red wine powder

Method

In a small kettle, caramelize the shallots with one pound of butter. Deglaze the pan with all burgundy and reduce by 2/3; chill. Cream butter in a small mixing bowl with a paddle attachment. Place glace de viande in a steamer or double boiler for five minutes, or until it is palatable. Fold in the reduced wine, green onions, chives, red wine powder and pepper. Continue to mix until all of the items are incorporated. Chill until use.

Steak Sauce

Serving Size : 6

Ingredients

1/8 pound shallots
1/16 pound white onions
1/16 ounce cracked black pepper
1/16 ounce juniper berries -- chopped
1/8 bay leaf
1/8 liter burgundy
1/16 gallon jus lie
3/8 ounce red wine powder
salt and pepper -- to taste

Method

In a small kettle caramelize the shallots and onions. Deglaze with burgundy. Place cracked black pepper, bay leaf, and juniper berries in a sachet, and add to the reduction. Reduce by 2/3, remove sachet. Puree the mixture until smooth. Add jus lie and red wine powder. Reduce by 1/3, thicken consistency with corn starch slurry. Season with salt and pepper. Strain an cool. Reheat to 165º for 20 seconds for service.