French | Bifteck Sauté Bercy

Posted on October 26, 2012

I went to Julia for this one. Bercy is a shallot and white wine sauce. It's quick and easy to make. I like my shallots soft, so I cooked them for more than a minute. I used beef tournedos, shallots, and white wine. Other options include green onions and white vermouth.

Yield: 4 servings

Ingredients

4 steaks

1 tablespoon unsalted butter

3 tablespoons minced shallots or green onions

1/2 cup dry white wine or dry white vermouth

4 to 6 tablespoons softened unsalted butter

kosher sea salt, to taste

freshly ground black pepper, to taste

2 to 3 tablespoons minced parsley

 

Method

Sauté the steak in a skillet. Remove it to a hot platter. Pour the fat out of the skillet. Add 1 tablespoon of the butter. Stir in the shallots or onions and cook slowly for a minute. (This took longer for me to get the shallots soft.)

Pour the wine into the skillet and boil it down rapidly, scraping up the coagulated juices from the bottom of the pan until the liquid has reduced almost to a syrup.

Off heat, beat in the butter a spoonful at a time until it is absorbed and has thickened the sauce. (I used 4 tablespoons of butter.) Beat in the salt and pepper to taste, then the parsley. Spread sauce over the steak and serve.

 

(Ref. "Bifteck Sauté Bercy" recipe, Mastering the Art of French Cooking.)