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How to make it

  • Season the steaks heavily with the seasoning and refrigerate at least 3 hours.
  • Remove the steaks from the refrigerator and let come to room temperature.
  • Heat a small skillet to medium and add the olive oil.
  • Put the steaks in the hot skillet getting a good searing on top and bottom then reduce the heat and cook to your preference of doneness.
  • Remove to a warmed plate and tent with foil.
  • Add the balsamic vinegar to the pan carefully (it might splatter) and reduce the heat to a simmer.
  • Stir, scrapping up any browned bits and simmer until reduced by half, approximately 6 minutes.
  • Remove from heat and stir in the butter.
  • Drizzle over steaks and serve.
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Reviews & Comments 3

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    " It was excellent "
    mommyluvs2cook ate it and said...
    Oh yummy this was good!! The reduction is awesome and is perfect drizzled all over this, I could eat it all day :) Added quite a bit more in the IMI ----------> Filet Mignon With Balsamic Reduction
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  • jimrug1 9 years ago
    I am a sucker for reduction sauces. Not big on the texture of cooked Fillets(except raw)but would love to do this recipe on a Ribeye or good strip steak... I always have reduced Balsamic on hand. Will be doing this recipe soon. Thanks for sharing.....;-)~ Jim

    PS.. I see you are friends with my cousin Judy(linda 2230) She is a great cook and very original as it seems you are... ;-)~

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    " It was excellent "
    lycett ate it and said...
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    " It was excellent "
    donman ate it and said...
    Sounds really good. I can't wait to try it :)
    Was this review helpful? Yes Flag

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