Entrecôte Bercy with French Fries

Ingredients

• 2 Rib-eye steaks (approx. 250g each)
• 2 EL Olive oil
• Salz und Pfeffer Salt and freshly ground black pepper
• 2 Shallots, finely diced
• 100 ml Dry white wine
• 50 ml Beef broth
• 50 g Cold butter, cubed
• 1 EL Fresh parsley, chopped
• 500 g French fries (frozen)

Instructions

1. Pat the rib-eye steaks dry and season generously with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side, depending on desired doneness.
3. Remove the steaks from the pan, let them rest on a plate, and cover loosely with aluminum foil.
4. For the Bercy sauce, sauté the shallots in the same pan over medium heat until softened.
5. Deglaze with white wine and reduce slightly. Then add the beef broth and reduce it slightly as well.
6. Remove the pan from the heat and gradually whisk in the cold butter until a smooth sauce forms. Do not boil.
7. Season the sauce with salt and pepper and stir in the chopped parsley. Prepare the French fries according to package instructions.
8. Serve the rib-eye steaks with the Bercy sauce and French fries.

Nutrition