If you are continuing from the bifteck saute beurre bercy simply start this sauce in the pan you just removed your steak from.
Otherwise you might want to get a saucepan out or you’re not getting very far here ;-P
What you need:
(…. a saucepan)
¼ cup dry white wine or vermouth
1 tbsp minced shallots
(same suggestion as before with the almost puree)
1 tbsp meat glaze or ½ cup brown stock/ beef bullion
big pinch of pepper
½ cup of butter
1 to 2 tbsp minced parsley
Boil the wine with that shallots (or onions), meat flavoring/stock and pepper until the liquid has reduced to about 1½ tbsp. Let it cool.
Cream the butter well (mix it up to a light cream) then a tablespoon at a time beat the butter into the wine flavoring. Beat in the parsley and season to taste.
(For bifteck saute beurre bercy, now simply pour your beurre bercy over your steak and serve.)
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.
This was my masterpiece this evening. So simple and decadent, given the proper time, nothing could be easier and more filling.
What you need:
3-4 quart saucepan
1 lb peeled potatoes, sliced or diced
3 cups of leeks thinly sliced; including the tender green or yellow onions.
(leeks are not an easy thing to find in my local markets, I used a half and half mix of green onions and yell onions)
2 quarts of water
1 tbsp salt
4-6 tbsp whipping cream or half that of soft butter
2-3 tbsp minced parsley or chives
((Optionally, you can add essentially anything you want to your soup like broccoli, cauliflower, beans… anything really. I added carrots, string beans and celery and a lot of cream 🙂 I liked the idea of it being very simple but I wanted a little more substance))
Mind you all of my beans are blanched first.
Simmer all of your veggies together partially covered for about 45 minutes. Obviously, If you’re cooking fresh beans you wouldn’t want to throw your… oh potatoes, for instance, in for awhile unless you plan on cooking them to mush. Depending on how large you’ve cut them… Idk… you’ll figure that out, lol.
Once all of your vegetables are tender mash them with a fork in the soup. Alternately, Julia says you can pass the soup through a food mill. Correct the seasoning and set aside until serving. Personally, I’d have rather been able to somewhat puree the vegetables to make the soup more smooth. Instead of a fork, oh my the time that would take, I have a potato masher with a wide bottom that was perfect for mashing up the vegetables.
Reheat to a simmer just before serving, remove from heat and stir in the cream or butter by spoonfuls.
This is where I conquered my soup with a large amount of cream. Garnished with a little fresh parsley. Simplicity in its greatest perfection.