Pepper Steak with Balsamic Vinegar (Steak au Poivre)

Name: Pepper Steak with Balsamic Vinegar (Steak au Poivre)
Yield: 4
Ingredients: 2 tablespoons of black peppercorns, crushed; 4 mignon steak fillets (600g); Salt to taste; 1 tablespoon of olive oil; 2 tablespoons of butter; 1/2 cup of balsamic vinegar

1
2 tablespoons of black peppercorns, crushed
2
4 mignon steak fillets (600g)
3
Salt to taste
4
1 tablespoon of olive oil
5
2 tablespoons of butter
6
1/2 cup of balsamic vinegar

Ingredients

1
2 tablespoons of black peppercorns, crushed
2
4 mignon steak fillets (600g)
3
Salt to taste
4
1 tablespoon of olive oil
5
2 tablespoons of butter
6
1/2 cup of balsamic vinegar

Directions

1
1
2
Place the peppercorns in a clean and dry plate cloth and tie it like a bundle
3
Pound with a kitchen hammer to break them up
4
2
5
Dry the steak fillets with paper towels, season with salt, and coat with the crushed peppercorns, pressing gently to adhere to the meat
6
3
7
Heat half of the butter in a medium skillet over medium heat
8
When hot, add two steak fillets and cook for 4 minutes per side
9
Remove and reserve on a plate
10
Repeat with the remaining fillets
11
4
12
In the same skillet, place the balsamic vinegar and let it simmer for 2 minutes
13
Remove from heat and whisk in the remaining butter
14
Pour over the steak fillets
15
Serve with roasted or boiled potatoes.