Pan-broiled steak (Bifteck sauté au beurre) from Mastering the Art of French Cooking, Volume One (page 292) by Julia Child and Louisette Bertholle and Simone Beck

  • beef steaks
  • butter
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute rendered beef suet for butter; and beef bouillon, red wine, dry white wine, or dry white vermouth for stock. See recipe for flavored butter variations and suggested beef steak varieties.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rendered beef suet for butter; and beef bouillon, red wine, dry white wine, or dry white vermouth for stock. See recipe for flavored butter variations and suggested beef steak varieties.

  • mharriman on January 01, 2020

    For such a simple recipe, this steak turned out great and made for a special New Year’s Day dinner meal. I used a boneless sirloin steak cut and used wine and beef broth to enhance the butter sauce. My only quibble was Ms. Child’s instruction to quickly change the heat to high for part of the sauce cooking. My electric stove wasn’t going to and didn’t do that, but my sauce turned out lovely anyway. Served with leftover French onion soup - wonderful marriage and taste treat.

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