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Steaks Bercy

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  Softened butter 4 Ounce
  Finely chopped parsley 1 Tablespoon
  Finely chopped chives 1 Tablespoon
  Dried chervil 1 Teaspoon
  Dried tarragon 1 Teaspoon
  Grated shallots/Onion 1 Tablespoon
  Pepper 1 Dash
  Filet mignon steaks 4
  Vegetable oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Lemon slices 4
  Watercress 1⁄2 Cup (8 tbs)
  French fried potatoes 1⁄2 Cup (8 tbs), cut very thin, dried on towels, deep fried

Make Herb Butter first by blending all ingredients.
Spoon onto sheet of waxed paper; shape into roll about 1 1/2 inches in diameter.
Chill in freezer while steak is prepared.
Cut into 4 thick slices just before serving.
Brush steaks with oil.
Depending on thickness, broil about 5 minutes on each side or to desired doneness.
Season with salt and pepper.
Arrange steaks on preheated platter.
Place 1 lemon slice on each steak; top with slice of Herb Butter.
Garnish with watercress and potatoes.

Recipe Summary

Difficulty Level: 
Side Dish

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Steaks Bercy Recipe