Easy Steak Enhancement for the Restaurant Experience: Bercy Butter

This is a lazy bum's approach to Bercy Butter. I skipped the traditional wine and stock because reducing liquid is too much for my patience on a workday. Cooking shallots in the pan that you seared steak in will give it a good amount of beefy flavor. Regular olive oil/butter works too. When it's topped on a steak the difference won't be too noticeable. What you're really looking for is the aromatic shallots and parsley. Ingredients: 1 stick butter, softened* (see shortcut for quick softening) 1 shallot, minced 1/4 cup parsley, finely chopped 1 tbsp oil/butter/tallow, for frying the shallots Instruction: Fry minced shallot on medium heat until softened and slightly caramelized. You can cook this in the pan that you just cooked steak in. To soften butter quickly, microwave a whole stick with wrapping paper on, for 5~7 seconds, rotate the stick 90 degrees, repeat 4 times for all 4 sides. This will heat the butter evenly. butter should be just softened and n