It’d be easy to think the steak is the star of this dish, but we’d argue it’s actually the sauce! Just as a simple buerre noisette can lift any fish dish, this beurre noir gets its name from the addition of a gorgeous balsamic vinegar.
Once mastered, this rich, glossy, intense sauce gives such an incredible hit of flavour in just a few drops & you’ll find yourself relying on this for other dishes too. With its sweet/sour balance, it goes brilliantly with pork or salmon and a tiny drizzle on sautéed greens, sprouting broccoli or asparagus will lift them to a new level.
We usually cook one bigger steak & slice it – that way it’s more than enough for two & it’ll cook better without drying out. This is a great tip for when you’re cooking for larger parties too; 2 or 3 large steaks, sliced into beautiful strips, is enough for 4 people & better value than giving everyone their own big steak. It’s not being mean, it’s about eating well, but still on a budget. Plus less meat leaves more room for more veggies or dessert!
We’ve partnered this simple sauce with steak for our Valentine’s Day treat because this is a celebration of simple food with bold flavours that won’t have you spending all night in the kitchen. Because the sauce only takes a few minutes, you can cook the steak first & let it rest while you finish off the dish. Oh, it’s always good to serve food on warm plates but even more so with a butter sauce!
Don’t skip the tomato puree if you can help it because it will give the sauce some body & that umami flavour that will make the meat taste meatier. In an emergency you could use a dash of ketchup instead, but try the tomato puree on its own if you can.
Serve our Steak with Balsamic Buerre Noir with our Truffle Fries, vine-roasted tomatoes & a simple watercress salad for the ultimate treat!
Add any of these to the pan to give your sauce an extra flavour dimension:
Don’t forget to see our post about pairing a wine to the Steak rub
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