Recipe - Entrecote Bercy (Grilled Beef Steak)

2 68 ounce each sirloin steak
Salt and pepper
6 tablespoon Unsalted butter; softened
2 teaspoon Parsley; minced
2 teaspoon Chervil; minced
2 Shallots; minced

Sprinkle both sides of the steak with salt and pepper. Grill over a hot
fire. While it is cooking, mixover very low fire in a small pan, with a
forkthe 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

Posted to MCRecipe Digest V1 #240

Date: Wed, 09 Oct 1996 15:32:14 0700

From: Sherilyn Schamber sherschm@concentric.net