Entrecôtes Bercy

Name: Entrecôtes Bercy
Yield: Serves 4
Cuisine: French
Ingredients: ¼ pound beef marrow, diced; sprigs of fresh watercress; 2 sirloin steaks (about 1 pound each); 2 tablespoons finely chopped parsley; ½ pound softened butter, diced; ½ pint dry white wine; 4 shallots, finely chopped; salt and freshly ground black pepper; 2 tablespoons lemon juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2 sirloin steaks (about 1 pound each)
sprigs of fresh watercress

Europe
France
Main course
Gluten-free
Mediterranean

Method

Grill steaks in the usual manner and serve on a heated serving dish; garnish with sprigs of fresh watercress. Serve immediately with Bercy Sauce.

Bercy Sauce

Poach diced beef marrow in boiling water; drain and cool. Simmer finely chopped shallots in white wine until the liquid is reduced to a third of the original quantity. Remove from heat and whis