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    PEPPER STEAK WITH BALSAMIC REDUCTION     

   Ingredients :
 
2 tablespoons whole black pepper, grinded coarsely with a mortar and pestle
4 steaks ( lb/250 g approximately)
1 tablespoon vegetable oil
2 tablespoons butter
cup balsamic vinegar
Sal

   Preparation:

Pat steaks dry and coat both sides with pepper pressing lightly with the fingers and season with salt. Heat oil with 1 tablespoon butter in a skillet over high heat until very hot but not smoking. Lower heat to medium and cook 2 steaks at a time about 4 minutes per side for medium rare. Remove from the skillet and cook the remaining steaks. Transfer steaks to a serving plate and keep warm.

Add balsamic vinegar to the same skillet and bring to a boil to deglaze scraping brown bits from the skillet. Lower heat and simmer until vinegar is reduced to cup.
Remove from the heat and add remaining butter, whisking until melted. Season with salt and drizzle over steaks.
Serve with a salad or with Baked Crisp Rosemary Potatoes.

Other meat recipes:
Boeuf Bourguignon
Steak with creamy Pepper sauce
Ossobuco
        4 servings
       
 
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