Steak Bearcy

10 PORTIONS

Ingredients

Steaks                                                                    10 x 150 g

White wine                                                               125 ml

Demi-glace                                                               250 ml

Shallots                                                                    50 g

Butter                                                                       125 g

Parsley (chopped)

Salt

Pepper

Method

  1. Peel and roughly dice the shallots.
  2. Season and grill or fry the steaks, place into a warm serving dish and keep hot.
  3. Cook the shallots in oil without colouring.  Add the white wine and reduce by half.
  4. Add the demi-glace, bring to the boil, remove from the heat and gradually add the butter. 
  5. Adjust the seasoning.
  6. Pour over the steaks.  
  7. Garnish with chopped parsley and serve.

Note:  This method is suitable for fillet tournados, sirloin entrecote, and rump steaks.

 

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