Bercy Butter

Goes well with entrecote ‘Bercy’.

Cook the finely chopped onions in white wine until there is hardly any liquid left.

Cool the onions and then fold in the soft butter. Soften the beef marrow briefly in a little water, drain and stir through a sieve. Add the chopped parsley and the juice of one lemon to the butter and season to taste with salt and freshly ground pepper.

Serve with french fries and a mixed lettuce salad.

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