Rib-Eye Steak Au Poivre With Balsamic Reduction

"From Gourmet magazine, this sounds simple and good."
 
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photo by threeovens photo by threeovens
photo by threeovens
Ready In:
30mins
Ingredients:
6
Serves:
4
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ingredients

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directions

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

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Reviews

  1. The sauce is sweet and a nice contrast to the peppery steak.
     
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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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