Steak au Poivre with Balsamic Reduction

www.lightscameracook.com recipe for 4 2 tablespoons pepper mill Private Selection ® 4 sirloin steaks (2.1 cm thick), 1 tablespoon olive oil 2 tablespoons chopped Fry Private Selection ® unsalted butter 1 / 3 cup dry red wine 1 / 4 cup balsamic vinegar 1 tablespoon honey 1 Private Selection Private Selection. Pat steaks dry and coat both sides to stick with the peppercorns, pressing to stay. Season with salt. If you want to. Second Heat skillet over medium-high for 2 minutes. Add to coat the oil and swirlgood. Place the seasoned steak in the pan and cook about 3-4 minutes per side for medium-rare. third steaks on a plate. Add wine and vinegar and pour pan by boiling over high heat, scraping Brown. Boil until about 2:01 Remove from heat and stir in butter and honey until dissolved reduced. The sauce over steaks and sprinkle with salt.

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Open-Face New York Steak Sandwich with Garlic Balsamic Glaze

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