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.
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?
- White Wine
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
- Allow the butter to come to room temperature for easy mixing.
- Mince the shallots and parsley.
- Into a skillet sauce the shallots until softened.
- Add white wine then allow to simmer and cook until the wine has pretty much evaporated.
- Allow the shallot/wine mixture to cool completely so it won’t melt the butter.
- Stir the parsley, shallot/wine mix into the butter and blend well. (Using mixer is fine too!)
- Scoop out the creamed butter and place it on a sheet of wax paper in a long thin line.
- Roll up the paper around the butter, creating a log shape and twist the ends.
- Write “Bercy” on the outside of the butter log for easy identification.
- Store in the freezer until ready to use.
- 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!
Common Questions you
More recipes with delicious sauces you might enjoy!
- Cuban Chicken – with Mojo Sauce
- Grilled Chimichurri Steak (Chimichurri Sauce)
- Grilled MoJo Pork Roast (mojo sauce)
- Ruths Chris Copy Cat Spicy BBQ shrimp (cajun butter sauce)
- Beef Wellington (red wine reduction sauce)
- Pork Medallions (blue cheese sauce)
- Pan Sautéed Chicken Breasts (tarragon butter sauce)
STAY CONNECTED ON SOCIAL SO YOU DON’T MISS OUT ON THE LATEST RECIPES TO MAKE ENTERTAINING BOTH STRESS-FREE AND DELICIOUS!
FREE TIPS FOR ENTERTAINING WITH EASE AND FUN DELICIOUS RECIPES WHEN YOU SIGN UP FOR THE MAILING LIST BELOW THE RECIPE!
- 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
- Place a skillet onto the stove and turn to high. Add minced shallots to the pan and stir until softened, about two minutes
- 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.
- 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.)
- 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.
- 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.
- Store in the freezer for up to 4 months. Remove from freezer 30 minutes before you are ready to cut to discs to serve.
- Allow butter to come to room temperature so it is nice and soft which makes it easy to stir in the shallots and parsley.
Serving Size:16 Servings
Amount Per Serving: Calories: 114Saturated Fat: 7gCholesterol: 30mgSodium: 102mg