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Steak Au Poivre With Balsamic Sauce

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Ingredients
  Crushed black peppercorns 2 Tablespoon
  Boneless rancher sirloin steaks 4 (0.5 Inch)
  Olive oil 1 Tablespoon
  Unsalted butter 2 Tablespoon
  Dry red wine 1⁄3 Cup (4.8 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
Directions

# Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt. If desired.
# 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, about 4 minutes on each side for medium-rare.
# Transfer steaks to a platter. Add the Mouton Cadet Wine and vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer until reduced to about 1/2 Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Ingredient: 
Meat
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2
French versions of steak are simple in making and delicious. Chef Mike Monahan shows how to cook Steak Au Poivre and serve it with reduced balsamic vinegar sauce. Great when had with ranch potatoes!

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