Entrecôtes Bercy from The Robert Carrier Cookbook by Robert Carrier
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 wat...
Ingredients
- salt and freshly ground black pepper
- ½ pound softened butter, diced
- ½ pint dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped parsley
- sprigs of fresh watercress
- 2 sirloin steaks (about 1 pound each)
- 4 shallots, finely chopped
- ¼ pound beef marrow, diced
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