Pan Roasted Steaks in Balsamic Butter Sauce

Submitted by ratherbeswimmin

"In ‘The Ski House Cookbook’"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 (8 ounce) filet mignon steaks or (8 ounce) New York strip steaks
• salt
• fresh ground black pepper
• 2 tablespoons vegetable oil
• 4 sprigs fresh rosemary (optional)
• 1 large shallot, minced (or 2 T minced onion)
• 2 tablespoons balsamic vinegar
• 1⁄2 cup beef broth or 1/2 cup chicken broth
• 2 tablespoons unsalted butter

directions

1. Take the meat out of the refrigerator 30 minutes before you plan on cooking it to let it come to room temperature.
2. Preheat the oven to 425 degrees.
3. Heat a large heavy ovenproof skillet over high heat.
4. Season the meat generously on both sides with salt and pepper.
5. Add the oil to the pan and heat until shimmering.
6. Add the steaks to the skillet and sear for 3 minutes, or until browned.
7. Top each with a sprig of rosemary, if desired, flip, and then transfer the pan to the oven for 5-7 minutes for medium rare.
8. Transfer the steaks to a plate and let rest while you prepare the sauce.
9. Return the skillet to med-high heat.
10. Add the shallot and cook for 2 minutes, stirring frequently.
11. Add the vinegar and scrape the pan with a wooden spoon to loosen the browned bits.
12. When the vinegar is evaporated, add the broth and allow the sauce to boil until it reduces to a glaze, about 4 minutes.
13. Turn off the heat and add the butter, stirring to combine.
14. Spoon the sauce over the steaks and serve immediately.