Pan Seared Steak with Bercy Butter Sauce

Pan Seared Steak with Bercy Butter Sauce

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Pan Seared Steak with Bercy Butter Sauce. Simple, delicious and quite possibly the easiest and quickest “fancy” dinner around!

Which is why I chose to serve this Pan Seared Steak with Bercy Butter Sauce  at a French themed dinner party I hosted a few weeks ago. Despite the “fancy” title, it’s incredibly easy and fast to make.

The secret? Compound butter or Beurre Compose. Compound butters like this Bercy Butter have  been a standard in french kitchens since the middle ages – and for good reason. these butters are truly a  cooks secret weapon. They can be flavored in infinite ways and used on just about anything – steaks, chicken, pork, seafood, pasta,vegetables or even bread. … the possibilities are truly endless!

Used on their own or to flavor a sauce, they are not only easy to make, they are infinitely customizable – and  you can stash them in the freezer to pull out at a moment’s notice.

A classic compound butter, Bercy Butter  is made with a  wine, beef stock and shallot reduction (a fancy word for simply boiling the mixture down)  and then stirred into softened butter and  flavored with fresh parsley. A decent sized pat on top of a juicy, pan seared steak makes a luscious sauce that elevates this Pan Seared Steak with Bercy Butter  into something worthy of company – even on a weeknight!

With a show stopping main dish like this, you can keep the sides simple. Lemon and Oregano Potatoes ,  Romaine Salad with Blue Cheese Vinaigrette and maybe this Fig Cake with Ginger Syrup for dessert.

Simple and easy!

Never pan seared a steak before? Read on for my tips!

Secrets to a Perfectly Pan Seared Steak

Pan searing steaks is easy and results in a juicy and delicious steak. Here are some tips for mastering this simple technique:

Use a heavy, well seasoned skillet – cast iron preferably. Don’t use a non stick pan!

Let your steaks come to room temperature before cooking. Leave them out at least 40 minutes before cooking for optimal results.

Thicker steaks work better – ideally 1 1/2 inches thick.

Use a high smoke point, neutral flavored oil to the skillet.

Heat the skillet until the oil is almost smoking.

Pat the steaks dry with a paper towel and season liberally with salt and pepper.

Adapted from Julia Child

Serves 1 steak

Pan Seared Steak with Bercy Butter Sauce

20 minPrep Time

Pin

Share

Tweet

Stumble

Yum

Used on their own or to flavor a sauce, they are not only easy to make, they are infinitely customizable – and  you can stash them in the freezer to pull out at a moment’s notice.

A classic compound butter, Bercy Butter  is made with a  wine, beef stock and shallot reduction (a fancy word for simply boiling the mixture down)  and then stirred into softened butter and  flavored with fresh parsley. A decent sized pat on top of a juicy, pan seared steak makes a luscious sauce that elevates this Pan Seared Steak with Bercy Butter  into something worthy of company – even on a weeknight!

With a show stopping main dish like this, you can keep the sides simple. Lemon and Oregano Potatoes ,  Romaine Salad with Blue Cheese Vinaigrette and maybe this Fig Cake with Ginger Syrup for dessert.

Secrets to a Perfectly Pan Seared Steak

Use a heavy, well seasoned skillet – cast iron preferably. Don’t use a non stick pan!

Use a high smoke point, neutral flavored oil to the skillet.

Adapted from Julia Child

Pan Seared Steak with Bercy Butter Sauce

20 minPrep Time

8 minCook Time

28 minTotal Time

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Ingredients

  • 1 Tablespoon vegetable oil
  • 1/2 cup butter, softened
  • 2 Tablespoons minced fresh parsley
  • 1 small shallot, minced
  • 1/4 cup dry white wine
  • 1/2 cup beef stock
Read the whole recipe on A Communal Table