Steaks Sautéed Bercy Style
A classic French dish featuring tender steaks sautéed and served with a flavorful Bercy sauce. Ideal for a sophisticated dinner.
Nutrition Facts
Per Serving: Calories: 320 kcal, Fat: 24 g, Sodium: 450 mg, Carbohydrate: 3 g, Protein: 24 g
Descriptions
This Steaks Sautéed Bercy Style recipe brings a touch of French elegance to your table. The steaks are sautéed to your desired doneness and served with a Bercy sauce, a delicate and rich blend of shallots, white wine, and veal stock, finished with butter for a velvety texture.
Perfect for special occasions or a refined dinner, the dish can be accompanied by a variety of potato preparations.
Directions
1- Prepare your workstation (5 minutes):
Set up all necessary ingredients and cooking tools.
2- Trim the beef (5 minutes):
Remove any nerves, membranes, and excess fat from the steaks. Store them in the refrigerator until needed.
3- Prepare the Bercy sauce ingredients (10 minutes):
- Peel, wash, and finely dice the shallots.
- Wash, dry, and chop the parsley.
4- Cook the steaks (5 minutes):
- Season the steaks with fine salt and freshly ground pepper.
- Sauté the steaks in a mixture of oil and butter over medium-high heat until they reach your desired level of doneness (rare, medium, or well-done).
- Caramelize the steak juices without burning them.
- Remove the steaks and place them on a rack or plate.
5- Make the Bercy sauce (10 minutes):
- Remove excess fat from the pan, leaving just enough to coat the base.
- Add the shallots and cook them slowly without browning.
- Deglaze the pan with white wine and reduce the liquid by half.
- Add veal stock (and optionally, some meat glaze) and reduce until the sauce thickens.
- Off the heat, whisk in butter to give the sauce a silky finish. Adjust seasoning to taste.
5- Plate the steaks (5 minutes):
Arrange the steaks on a serving platter, placing the most well-done pieces at the bottom if using different doneness levels.
Pour the Bercy sauce evenly over the steaks and sprinkle with parsley.
Note's
- Timing is key: Salt the steaks just before or right after cooking to avoid drawing out too much moisture.
- Use a spatula to turn the steaks—avoid piercing them with a fork to retain the juices.
- For a smoother sauce, some chefs strain it through a fine mesh before serving.
- Suggested side dishes include sautéed potatoes, Anna potatoes, or Lyonnaise potatoes.
Ingredients
- 8 steaks (approx. 5 oz each)
- 2 tbsp peanut oil
- 2 tbsp butter
- Salt and freshly ground black pepper (to taste)
Bercy Sauce:
- 1/4 cup shallots, finely diced
- 1/2 cup white wine
- 1 3/4 cups veal stock
- 2 tbsp butter (for finishing)
- 1 tbsp parsley, finely chopped
