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Lorenza Ávila

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Recipe of Pepper Steak with Balsamic Reduction
Recipe

Pepper Steak with Balsamic Reduction

30 mins
Low
87
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This delicious recipe for "Rib-Eye" pepper fillet with a balsamic reduction is very easy to prepare, I highly recommend it for a family meal on a Sunday or for a formal dinner with your guests.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 2 tablespoons whole black pepper
  • 4 rib-eye steaks, without a bone of 350 grams each
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 1/2 cups balsamic vinegar

Preparation

Crush the peppercorns with a mortar.
Dry the meat fillets with a kitchen napkin and cover with the pepper and salt so that it sticks.
Heat the oil with 1 tablespoon of butter in a large saucepan over medium-high heat.
Once it is hot, reduce the heat and add the fillets (2 in 2).
Cook on each side 4 minutes and reserve in a covered dish.
In the same pan, add the balsamic vinegar and let it reduce to 1/4 cup.
Add the rest of the butter and stir with a balloon whisk.
Season the sauce with salt and pepper and serve over the steaks.

TIPS

Accompany this dish with a Malbec wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Patricia Larios
25/11/2018 17:05:04
Lo intentaré

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