Steaks Bercy Recipe
Ingredients
| Herb butter | ||
| Softened butter | 4 Ounce | |
| Parsley | 1 Tablespoon, finely chopped | |
| Chives | 1 Tablespoon, finley chopped | |
| Chervil | 1 Teaspoon, dried | |
| Dried tarragon | 1 Teaspoon | |
| 1 tablespoon grated shallots or onion | ||
| Pepper | 1 Dash | |
| 4 filets mignons steaks | ||
| Vegetable oil | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Lemon slices | 4 | |
| Watercress | ||
| French fried potatoes (cut very thin, dried on | ||
| Towels, deep-fried) | ||
Directions
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.
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.
Chef
