Wagyu beef steak with Bercy sauce

A way to celebrate the fiber of the best meat in the world with a monumental sauce, Bercy sauce . And no, nothing to do with Bruno Le Maire. A little serious. Wagyu beef steak , a rare piece, needs to be cooked pan-fried, over high heat, following our advice given here for grilled pieces . As for the sauce, here is the recipe.

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Ingredients

For 2 people

• 1 tab of wagyu beef
• 2 gray shallots
• 10cl of dry white wine
• 10g butter
• 10g beef marrow
• 1 sprig of thyme
• 1 bay leaf
• 1/2 bunch of flat-leaf parsley
• 3 tablespoons of bound veal stock
• Flower of salt

Preparation

• Finely chop the parsley.
• Chop the gray shallots.
• In a pan, bring some water to a simmer with a sprig of thyme, a bay leaf and a pinch of salt.
• Remove the marrow from your marrow bones and dice it. Poach the marrow for a few seconds in the pan. Drain and reserve the marrow, in the water, off the heat.
• In another pan, sweat the gray shallots in the fat of the wagyu beef that you may have taken from the steak or another piece. Otherwise, use a knob of butter. Deglaze with white wine and let reduce by a quarter.
• Add the 3 tablespoons of bound veal stock — or meat glaze — and let reduce for a few moments. Taste and adjust the seasoning. Remove from the heat, add the butter and give everything a turn to thicken the sauce.
• Finally add the diced marrow and chopped parsley. Before serving, reserve the sauce in a bain-marie.
• Once you have obtained the sauce, concentrate on cooking the steak by following our advice.

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