Steak. of course, was requested again last night. I had some wonderful New York steaks from our favorite place, Personal Gourmets Foods. The balsamic reduction is an adaptation from Gourmet cookbook.
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
Amount Per Serving
Calories 115Calories from Fat 72
% Daily Value*
Saturated Fat 5g31%
Vitamin A 290IU6%
* Percent Daily Values are based on a 2000 calorie diet.
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.