Pan-broiled steak, with shallot and white wine sauce (Bifteck sauté Bercy) from Mastering the Art of French Cooking, Volume One (page 294) by Julia Child and Louisette Bertholle and Simone Beck

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

  • EYB Comments

    Can substitute dry white vermouth for dry white wine, and green onions for shallots. See recipe for 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 dry white vermouth for dry white wine, and green onions for shallots. See recipe for suggested beef steak varieties.

  • twoyolks on December 24, 2015

    This is a simple and easy way to cook a steak. The sauce compliments the steak nicely.

  • Delys77 on May 14, 2012

    Pg 294 Overall this dish was good but it was a bit on the rich side. Firstly, she suggests going with a rib steak, which is relatively fatty, so when it is combined with a buttery pan sauce it is all a little too much. That being said, I think this preparation would be very good with a less fatty cut, like a filet mignon. Also I might add a squeeze of acid or a touch of wine at the end so that there is some acidity to cut the richness of the butter.

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