Steak Au Poivre with Balsamic Sauce Recipe Video
Ingredients
# 2 tablespoons crushed black peppercorns
# 4 (1/2-inch-thick) boneless Rancher Sirloin steaks
# 1 tablespoon olive oil
# 2 tablespoons unsalted butter
# 1/3 cup dry red wine
# 1/4-cup balsamic vinegar
Directions
# Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt. If desired.
# Heat oil with 1-tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, about 4 minutes on each side for medium-rare.
# Transfer steaks to a platter. Add the Mouton Cadet Wine and vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer until reduced to about 1/2 Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.
This video is a creation of LightsCameraCook. You can visit lightscameracook for complete recipes, and more videos.
# Heat oil with 1-tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, about 4 minutes on each side for medium-rare.
# Transfer steaks to a platter. Add the Mouton Cadet Wine and vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer until reduced to about 1/2 Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.
This video is a creation of LightsCameraCook. You can visit lightscameracook for complete recipes, and more videos.
Editors Review
French versions of steak are simple in making and delicious. Chef Mike Monahan shows how to cook Steak Au Poivre and serve it with reduced balsamic vinegar sauce. Great when had with ranch potatoes!Questions, Comments and Reviews
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