Sautéed Steak with Balsamic Vinegar Reduction
Our delicious artisan Fig Balsamic vinegar adds rich flavor to any cut of steak. Our favorite is filet mignon but flank steak, London broil, or strip steak pair really well too. Serve over mashed potatoes and garnish with tomatoes or steamed green beans.
- 2 steaks
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tablespoons Fig Balsamic vinegar
- 2 tablespoons beef or veal demi-glace
- 2 tablespoons unsalted butter
- a pinch of our Mediterranean-inspired Taste of Tuscany Gourmet Seasoning Blend
- Generously season steaks with salt and pepper on both sides.
- Place 1 tablespoon of butter in a pan over medium-high heat until melted and nearly smoking. Add steaks to pan and cook approximately 3-4 minutes on each side, until cooked to your desired level. Remove steaks from pan and allow to rest under foil.
- Turn down heat to medium and place shallots and garlic in pan, cooking until fragrant. Then add vinegar and demi-glace, scraping the bottom of the pan to combine all drippings into the sauce.
- Cook sauce a minute or two until it thickens. Pour the juices from the resting steak plate into the pan, and then finish with the final tablespoon of butter. Add salt and pepper to taste.
- Drizzle sauce over steaks and serve. And drizzle Organic Early Harvest extra virgin olive oil, if desired.