Lets start with the 10 minutes spent scratching ones head over the operation of the Breville Wizz ‘n’ Blend Deluxe. There’s no on/off switch, instead it is activated by aligning an array of componentry according to an unfathomable matrix. why?
Half a cup of red wine is boiled away to nearly nothing, with a finely chopped shallot. This, when cooled, is added to softened butter and chopped parsley and blended.
This is a sticky and time consuming affair. The food processor just flings the stuff free of the blades, so it has to be continually scraped back into a position where it can be blended.
Bourdain instructs to dump the Beurre Rouge onto cellophane and “Gently form into a 1-inch-diameter log, shaping and squeezing and rolling it like you would roll a joint – or a nori roll”. Yep.. that’s a pretty good analogy – lending a consistent cylindrical shape. This is then refrigerated, and used to top a flash cooked salt and pepper encrusted Faux-Filet (Sirloin with the fat cut off). The juices melt and mingle with the melting Beurre Rouge and it is extremely delicious – and hard to spend time photographing before tearing into.
Tom & Tony 
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24/06/2012 at 10:02
rapscallion
I should really do this one again and this time not make a mess of the steak. It should be noted that after a couple of weeks in the fridge the butter went moldy, so it definitely has a limited shelf life.
Marco Pierre White refers to this (without the parsley it seems) as Bourdeilles Butter. See: http://youtu.be/M2Fa3FWap-8
12/12/2012 at 23:53
Davy
I kept my butter for a few months – but I had it wrapped quite tightly in wrap in the freezer, not the fridge. That’s what Bourdain recommends – keep it in the freezer for when your lowlife friends show up demanding meat. (I rarely have that problem.)