Simple enough to make, the sauces are going to take time to learn how to quickly and efficiently put together and reduce to the proper consistency.
The beurre Bercy is spread across the steak just before serving.
What you need:
2 to 2½ lb. steaks
1 tbsp butter
3 tbsp minced shallots
(I recommend mincing to almost a puree, by hand… a machine would liquify them)
1/2 cup dry white wine or dry white vermouth
4 to 6 tbsp softened butter
2 to 3 tbsp minced parsley
salt and pepper to taste
Sauté the steaks until the red pearling starts oozing out, more if you prefer a more well done steak. Move to hot platter or separate moderately hot pan.
Remove the fat from the skillet,
((Below is the rest of the recipe for Bifteck saute Bercy, if you want to make the bifteck saute beurre bercy this recipe ends here and there is an additional recipe to make the beurre bercy in The Cookbook Section and simply continue cooking this dish from there.))
and add the butter. Stir in the shallots and cook slowly for a minute then raise the heat and add the wine.
Boil the wine down rapidly, stirring slowly but consistently making sure to scrape every section of the pan. Stirring too fast will cool it off as it has to boil hot and fast and stirring too slowly will let it burn. Thankfully it wasn’t my first time reducing wine. Roughly 3-4 seconds to scrape the entire pan should be sufficient. It should start looking like a syrup by this point.
Remove the base from the heat and immediately stir the butter in a spoonful at a time until the sauce has thickened. Beat in salt and pepper to taste, then the parsley.
Spread your sauce over your steak and viola.