New York steak au poivre with balsamic reduction:
The recipe is very easy to follow and fast to prepare. The magic is all in the sweet syrupy consistency of the reduction. A great balance with the piquant of the pepper, which gives it an intense rich flavor. A definite repeat on our kitchen.
French fries were in order, could not serve steak without them, and a small green salad, got to get those veggies in somehow.
New York Steak Au Poivre with Balsamic Reduction
- 20 mins total
- 5 mins prep
- 15 mins cook
- serves 4
4 8 ounces New York Steaks
2 tablespoons crushed black peppercorns
3 tablespoons unsalted butter
1/2 cup balsamic vinegar
Pat dry the steaks and press the pepper evenly all around the steak. Season generously with salt and press it down with the pepper on the steak.
Heat 1 tablespoon butter in a 12’ heavy skillet over medium to high heat until hot but not smoking.
Cook the steak to desire doneness, turning once. Transfer steaks to a plate. Pour off all fat from skillet and add the vinegar to the skillet to deglaze by boiling and scraping up any brown bits. Reduce to about ¼ cup.
Remove from the heat and whisk in the remaining 2 tablespoons butter until melted.
Lightly season the sauce with salt and drizzle over the steaks.
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