Tender fillet steak sauteed in butter and covered with a wine sauce, Bifteck Saute au Beurre (beef-teck soh-tay oh bur) is traditionally accompanied by sauteed mushrooms, tomatoes and sauteed or baked potatoes.
4 steaks, fillet or entrecote, about
2 lb. each, cut J to
1-inch thick, trimmed of excess fat
1 teaspoon salt
2 teaspoon freshly ground black pepper
3 oz. butter
1 tablespoon oil
5 fl. oz. red wine
Dry the steaks thoroughly with kitchen paper towels. Season each one with the salt and pepper.
Melt half of the butter and the oil in a large, heavy frying-pan over high heat. When the butter is hot and the foam begins to subside, put the steaks in the pan and saute them for 4 minutes. If the fat begins to burn, reduce the heat.
Turn the steaks ovtr and saute them on the other side for another 4 minutes. The steaks are medium-rare when a little red juice begins to ooze from them. If you prefer the steaks well-done, saute them for 1 to 2 more minutes on each side.
Transfer the steaks to a hot plate and cover with another hot plate to keep warm while you prepare the sauce.
Pour out the fat from the frying-pan. Add the wine to the pan and over a high heat, stirring continuously, boil for 2 minutes, or until the liquid is reduced by half. Remove the pan from the heat and stir in the remaining butter adding a small piece at a time. When the butter is completely absorbed, pour the sauce over the steaks and serve.