Entrecote bercy (grilled beef steak)

Yield: 2 Servings



Sprinkle both sides of the steak with salt and pepper. Grill over a hot fire. While it is cooking mix--over very low fire in a small pan with a fork--the butter with the chopped herbs and shallot until creamy. Just before serving place half the butter on two hot serving plates. Place the cooked steaks on top and the rest of the butter on the top of the steaks. Serve very hot. Shared by Sherilyn Schamber Recipe By : Pampille's Table From: Sherilyn Schamber

Web Standards & Support:

Link to and support eLook.org Powered by LoadedWeb Web Hosting
Valid XHTML 1.0! Valid CSS! eLook.org FireFox Extensions