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Bercy Butter: Steak Butter Recipe

Bercy Butter, a compound butter recipe that’s made with shallots, wine and parsley for making your steak made at home just like the gourmet steakhouse dinner at your favorite restaurant.  This steak butter recipe is not just for steaks, it also works atop fish, chicken or even as a butter spread to really give an enhanced flavor to your favorite sandwich.

Bercy Butter in log form on a plate on the table

This compound butter recipe is a classic butter that can be used on steaks for gourmet meals made at home.  It can be made ahead in larger portions, frozen and pulled out when you want to use it.

I like using compound butters like I used in the Ruths Chris Copycat BBQ shrimp recipe because they can add a level of flavor that make you feel like you are being served a meal by a fancy restaurant chef. Today’s recipe is no exception, you’ll feel like you are at a restaurant with the flavorful, melting butter filled with all the flavors that make the steak sing.

In today’s post, I’ll answer all the questions you might have when making a gourmet compound butter and give you lots of tips for making it successful.  Questions like:

  • What is compound butter?
  • What goes into a Bercy butter?
  • How do you make a steak butter recipe?

What is Bercy Butter?

Bercy Butter is a compound butter that is French in origin.  Created and named from the Bercy section of the city of Paris. France has a long history of making great sauces such as hollandaise, bordelaise and even simple ones like a common red wine reduction and this butter is no exception.

What is a compound butter you ask?  A compound butter is a softened whole butter with various flavor components that are combined to make a butter sauce.  Stored cold, the sauce is dolloped on or sliced onto meat, fish or vegetables that are hot from cooking. The heat from the food melts the butter creating a delicious gourmet butter sauce that will having you sop up every last drop!

What’s in a Bercy Steak Butter Recipe?

  • Butter
  • Shallots
  • White Wine
  • Parsley
  • Salt

Very few ingredients go into this butter but the amazing thing about the butter is that it really packs a flavor punch.  There are a few tricks to making the butter but it’s so easy to make!

How to make Steak House Butter

  1. Allow the butter to come to room temperature for easy mixing.
  2. Mince the shallots and parsley.
  3. Into a skillet sauce the shallots until softened.
    Sauteing shallots for steak compound butter
  4. Add white wine then allow to simmer and cook until the wine has pretty much evaporated.
    Adding wine to shallots in skillet for compound butter
  5. Allow the shallot/wine mixture to cool completely so it won’t melt the butter.
    Wine totally reduced for steak butter
  6. Stir the parsley, shallot/wine mix into the butter and blend well. (Using mixer is fine too!)
    Whipping the compound Bercy butter together
  7. Scoop out the creamed butter and place it on a sheet of wax paper in a long thin line.
  8. Roll up the paper around the butter, creating a log shape and twist the ends.
  9. Write “Bercy” on the outside of the butter log for easy identification.
    Marking a log of compound Bercy butter for fridge
  10. Store in the freezer until ready to use.
  11. Slice into pats and serve atop your favorite meat or vegetable.

This steak herb butter recipe enhances the flavor of anything it is served over.  Try it on some steamed asparagus or roasted Brussels sprouts but it works best over a pan-seared steak.  I’ll have a steak house dinner recipe later this week but in the meantime here is a photo of what is to come!

Pan seared Steak with melted steak butter on top

Common Questions you

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Bercy Butter: Steakhouse Butter

Bercy Butter in log form on a plate on the table

Bercy Butter, a compound butter recipe that's made with shallots, wine and parsley for making your steak made at home just like the gourmet steakhouse dinner at your favorite restaurant.  This steak butter recipe is not just for steaks, it also works atop fish, chicken or even as a butter spread to really give an enhanced flavor to your favorite sandwich.

Prep Time 5 minutes
Cook Time 10 minutes
chilling time 30 minutes
Total Time 45 minutes


  • 1 cup dry white wine
  • 2 large shallots, minced
  • 2 tablespoon parsley, minced
  • squeeze lemon juice
  • 8 ounces butter, unsalted and softened (see note 1)
  • salt to taste


  1. Place a skillet onto the stove and turn to high.  Add minced shallots to the pan and stir until softened, about two minutes
  2. Once the shallots are softened slowly add the wine and bring to a boil.  Stir frequently and reduce down until all of the wine has evaporated and absorbed into the shallots. Remove from the heat and allow to cool completely.
  3. In a bowl add the softened butter, completely cooled shallot mixture, parsley, squeeze of lemon juice  and a pinch of salt and stir well to combine.  (Alternatively you can use a hand or stand mixer.)  
  4. Lay out a sheet of wax paper.  about an inch in from one edge of the wax paper spread out the butter into a log shape.  You want to leave space on each end so that when you roll up the paper there is no butter on each end so you can twist the ends to seal.  Roll the butter up into the wax paper and twist the ends up as shown in the photo.
  5. Write "Bercy or Steak Butter " on the outside for ease of identifying when you look for it later.  Place in fridge for 30 minutes to set.  Cut into coin shaped discs to serve a top steak, veggies or any protein.
  6. Store in the freezer for up to 4 months.  Remove from freezer 30 minutes before you are ready to cut to discs to serve.


  1.  Allow butter to come to room temperature so it is nice and soft which makes it easy to stir in the shallots and parsley. 

Nutrition Information:



Serving Size:

16 Servings

Amount Per Serving: Calories: 114Saturated Fat: 7gCholesterol: 30mgSodium: 102mg
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Wednesday 10th of April 2019

I am excited to try this butter.


Monday 15th of October 2018

I love flavored butters. They are so tasty and add so much flavor to any meal. Love the shallots and wine addition in this butter. I will be making a triple batch to keep it ready for when I need it. I know this will safe me time and make all my holiday entertaining so very especial.


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