Shelly's Recipe

BALSAMIC STEAKS AU POIVRE

Category: Steaks - Beef

2 8 oz. New York Sirloin strip steaks, 1-inch thick & trimmed of fat
Salt to taste
2 Tbsp. coarsely ground black peppercorns
1 Tbsp. olive oil
1/3 c. finely chopped shallots
1/2 c. canned beef broth (I use College Inn’s Low Sodium)
2 Tbsp. balsamic vinegar
1 Tbsp. unsalted butter

Sprinkle steaks with salt to taste. Then press a tablespoon of peppercorns into each of the steaks on both sides.

In a large frying pan over medium-high heat, heat the olive oil. In it, fry steaks for 5 minutes on each side for medium-rareness or to desired doneness. Remove steaks from frying pan to a serving platter and allow to rest for 5 minutes while making the sauce.

Reduce frying pan heat to medium and add the shallots. Saute them for 2 minutes or until tender. Using a wooden spoon, stir in the beef broth & balsamic vinegar scraping the bottom of the pan to loosen the browned bits of meat. Bring liquid to a boil and cook for 3 minutes or until reduced by half. Remove from heat and stir in the butter until it melts. Serve steaks with a drizzle of the balsamic sauce. Serves 2