Cooked in a frying-pan and served with a sauce of white wine and shallots, Bifteck Saute Bercy (beef-teck soh-tay bair- see) is delicious way to serve steak. The steaks should be between f to 1-inch thick and should weigh no less than 8 ounces each. The cooking time for medium-rare steaks is from
4 minutes on each side. A simple test is that when a little red juice oozes on the surface, the steak is done to medium-rare. Serve with steamed broccoli and saute potatoes.
4 fillet steaks
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 ½ oz. butter
1 tablespoon oil
3 oz. plus
1 tablespoon butter, softened
3 shallots, finely chopped
5 fl. oz. dry white wine
½ teaspoon salt ;’f teaspoon black pepper
2 tablespoons chopped parsley
Trim the steaks of any excess fat and wipe them dry with kitchen paper towels. Season the steaks with the salt and pepper
Heat the butter and oil in a large frying-pan over moderately high heat. When the butter is hot and the foam begins to subside, add the steaks and saute them for 3 to 4 minutes on each side.
Remove the steaks from the frying-pan and put them on a hot plate. Cover and keep them hot while you make the sauce.
Pour the fat out of the frying-pan. Add
1 tablespoon butter to the pan and melt it over moderate heat. Add the shallots and fry them for
1 minute. Pour in the wine and, stirring, boil rapidly until it is reduced to half. Take the pan off the heat and beat in the remaining butter a little at a time. When all the butter has been absorbed and the sauce thickened, add the salt, pepper and parsley.
Spoon the sauce over the steaks and serve immediately.