Steak was requested 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 sweet syrupy consistency of the reduction is a great balance with the piquant of the pepper which gives it an intense rich flavor. A definite repeat on our kitchen.
French fries of course were in order, could not serve steak without them, and a small green salad.
Tonight’s February 6, 2013 dinner:
New York Steak au Poivre with Balsamic Reduction
Green tossed Salad
NEW YORK STEAK AU POIVRE WITH BALSAMIC REDUCTION
4 8oz New York steaks
2 tablespoons crushed black pepper
3 tablespoons unsalted butter
½ 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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