Entrecote Bercy (Grilled Beef Steak)

         Yield: 2 Servings
Categories: Beef, Grilling, French

2 6-8 oz each sirloin steak Salt and pepper 6 tb Unsalted butter; softened 2 ts Parsley; minced 2 ts Chervil; minced 2 Shallots; minced Sprinkle both sides of the steak with salt and pepper. Grill over a hot fire. While it is cooking, mix--over very low fire in a small pan, with a fork--the 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