Bifteck Sauté Bercy
Steak with Shallot and White Wine Sauce
We love steak. Especially slightly bloody medium rare steaks. Tender, juicy slices of seared delicious meaty meatness dripping with meat love….
As I mentioned before, we are on the Keto diet. The Keto diet allows us to have steaks whenever we want, and as much as we want. We both have been craving steak and I forgot I had them in our freezer, so when I found them the other day I knew that what we would have for dinner.
When I was deciding how I would cook the steaks, I asked myself What Would Julia Do (WWJD.. Ironic.) I grabbed Mastering The Art of French Cooking and discovered Bifteck Saute Bercy. The idea of meaty meatness doused in a shallot wine sauce had me drooling.
Unfortunately, shallots here in Hawaii are unbelievably expensive. Three shallots at the store costs $5! Not kidding. Because of the price we didn’t have any shallots just laying about. Instead, I used a mixture of yellow onions and green onions. I used a bit more than the recipe called for because we like onions!
Onto the searing! Marshall has shown me how to pan sear steak for years now, so I didn’t need to follow Julia’s recipe for cooking them. I used a heavy cast iron pan and threw in a small bit of butter. (BUTTER!) I prepared the steaks Au Poivre by using a good amount of cracked black pepper and salt.
When the pan was nice and hot I through the meat in and seared it on both sides rapidly for two minutes. Once I had a great sear on each side and my kitchen was smelling beautiful, I put the entire pan into a preheated 350° oven for 5 more minutes. This ensures a perfect temperature inside the steak, without burning it on the outside.
When I took the steaks out of the oven, they were almost perfect. A small tip when cooking most meats is to take it out just before it is done, then cover the meat with a foil tent. The meat will continue to cook for a couple of minutes longer but only slightly since it is off the heat. Also, by allowing the meat to rest, the juices will re-absorb back into it again adding moisture. Once the steak was out of the oven and on a platter I proceeded to the sauce.
Sauces made from the dripping and fat that come off the meaty meatness are very easy and quick to make but will elevate your dish incredibly using only a few ingredients you might already have in you kitchen. Simply drain off most of the fat, leaving two or three tablespoons of it in the pan and return it to medium high heat. Next, add a nice chuck of butter adding the shallots (Green onion/white onion mixture) once the butter is melted.
Saute the shallots or onion mixture for two or three minutes then add the white wine. When I am cooking I prefer a California Chardonnay (I’m so fancy…) with most meats, but if I am cooking something like lamb, I would use a Viognier. Never use a Pinot Gris; it’s so flavorless you might as well just use water from your faucet!
Once you add the white wine, boil it down quickly and really scrape up those goodies off the bottom of the pan. These goodie bits are what will make or break your dish, so always use the pan you cooked in, never make the sauce in a new pan. Cook the sauce down until it has thickened, but not a syrup.
One guess, and one guess only; What do you think you will add next?! BUTTER! LOTS AND LOTS OF BUTTER! Take the pan off the heat and swirl in a spoonful of butter at a time. Remember to taste the sauce and add salt and pepper to your liking. I did add a few drops of lemon juice at the end, but it’s really up to you if want to make a basic sauce or a FUCKING AMAZING sauce! (Your choice really…) Once it is ready just pour the sauce over the steaks and you are in Bercy heaven!!!
It really is that easy to make an amazing meal for your family and all of your friends. Everyone will be jealous of the fact that you added onions and white wine to your pan and created a great dish!
And now for my new tag line:
Elevate your food people, don’t insult it!