New York steak au poivre with balsamic reduction:
Steak. of course, was requested again last night.
The balsamic reduction is an adaptation from the 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.
An outstanding balance with the piquant of the pepper gives it an intensely rich flavor.
A definite repeat on our kitchen.
French fries were in order, I could not serve steak without them, and a small green salad, got to get those veggies in somehow.
If you enjoy this delicious New York Steak Au Poivre with Balsamic Reduction recipe, look at my other recipes.
New York Steak Au Poivre with Balsamic Reduction
- 4 ounces New York Steaks 4 8 ounces New York Steaks
- 2 tbsps black peppercorns 2 tablespoons crushed black peppercorns
- 3 tbsps unsalted butter 3 tablespoons unsalted butter
- 0.5 cup balsamic vinegar 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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