SAUCE BERCY
Make a Sauce Bercy using the sauté deglazing technique to create an instant pan sauce.
You don't need to be in Paris to savor an authentic bistro steak sauce. The Sauce Bercy is all about simple, good quality ingredients and the use of a classic technique to make an easy instant pan sauce.
INGREDIENTS
Serves 4
Preparation time: 5 minutes
Cooking time: 15 minutes
250 ml (8.5 fl oz) of thickened brown beef stock
2 tbsp arrowroot
1 tbsp oil
20 grams (0.7 oz) butter
2 large or 4 small prime beef steaks
40 grams (1.4 oz) shallots
50 ml (1.7 fl oz) quality dry white wine
1 tbsp chopped parsley
Optional: for extra wine flavoring add 2 tbsp of wine to the finished sauce just before serving
Method
Heat up the stock and thicken it slightly with the arrow root. Preheat your oven at 60 °C (140 °F).
Add the oil and butter to a frying pan over medium-high heat. When the butter starts to foam slightly, add the steaks and cook to the desired level of doneness. when cooked, cover the steaks on a tray and keep warm in the oven while making the sauce.
To make the sauce, use the pan used to cook the steaks. Over medium heat, add the shallots scatter them around in the pan with the cooking juice and leave to cook for 20 seconds. Then, turn the heat to high to heat up the pan, deglaze with the wine and reduce the liquid until you have 1-2 tablespoons remaining.
Add the thickened stock and reduce again for a few minutes until the sauce it is thick enough to coat the back of a spoon. when done, turn the heat off, adjust the seasoning with salt and pepper and finish the sauce by swirling in a dab of butter (and extra wine if desired).
Serve the sauce as is over the steak and decorate with a sprinkle of parsley.