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    You are in: Home / Recipes / Rib-Eye Steak Au Poivre With Balsamic Reduction Recipe
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    Rib-Eye Steak Au Poivre With Balsamic Reduction

    Rib-Eye Steak Au Poivre With Balsamic Reduction. Photo by threeovens

    1/1 Photo of Rib-Eye Steak Au Poivre With Balsamic Reduction

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    lazyme's Note:

    From Gourmet magazine, this sounds simple and good.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Coarsely grind peppercorns with a mortar and pestle.
    2. 2
      Pat steaks dry and coat both sides with peppercorns, pressing to adhere.
    3. 3
      Season with salt.
    4. 4
      Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over.
    5. 5
      moderately high heat until hot but not smoking.
    6. 6
      Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
    7. 7
      Transfer steaks to a platter.
    8. 8
      Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits.
    9. 9
      Simmer vinegar until reduced to about 1/4 cup.
    10. 10
      Remove from heat and whisk in remaining tablespoon butter until melted.
    11. 11
      Season sauce with salt and drizzle over steaks.

    Ratings & Reviews:

    • on December 25, 2010

      45

      The sauce is sweet and a nice contrast to the peppery steak.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rib-Eye Steak Au Poivre With Balsamic Reduction

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1013.1
     
    Calories from Fat 758
    74%
    Total Fat 84.2 g
    129%
    Saturated Fat 34.7 g
    173%
    Cholesterol 246.6 mg
    82%
    Sodium 191.2 mg
    7%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 59.6 g
    119%

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