Entrecotes With Bercy Butter
|Entrecote steaks||4 (1 Inch Pieces)|
|Freshly ground black pepper||To Taste|
|For bercy butter|
|Dry white wine||1 Cup (16 tbs)|
|Finely chopped shallots||1 Tablespoon|
|Unsalted butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Bone marrow||1⁄2 Pound, poached in salted water and finely chopped (Available On Request From The Butcher)|
|Lemon||1⁄2 , juiced|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||5 Drop|
To make butter, in a saucepan, combine white wine and shallots.
Bring to a boil.
Turn down heat and simmer until liquid is reduced by half.
Allow to cool completely.
When wine is cool, blend in softened butter a little at a time with an electric beater.
Add bone marrow, lemon juice, garlic, chopped parsley, hot pepper sauce, salt and pepper and beat well.
Trim excess fat off steaks.
Season steaks generously with black pepper.
Place on a well-oiled grill over hot coals.
Cook 5 minutes on each side (for rare to medium-rare).
Season to taste.