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Steak au Poivre with Chocolate Balsamic Reduction


  • 2 tablespoons coarsely ground peppercorn
  • 4 (3/4-inch-thick) boneless rib-eye steaks
  • 1 tablespoon Chipotle olive oil
  • 2 tablespoons unsalted butter 1/2 cup Chocolate Balsamic Vinegar


Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with sea salt. Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, about 4 minutes on each side for medium-rare. Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.

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