SeaCat
Hey, my Halo is smoking
- Joined
- Sep 23, 2003
- Posts
- 15,378
Steak with Balsamic Vinegar Sauce
Steaks, nice and lean cut into 3-4 inch wide medallions
(Two medallions per person)
¾ cup Balsamic Vinegar
3 Tablespoons Sugar
1 Teaspoon Brown Mustard
4 Tablespoons Butter
2 cloves Garlic Minced
Salt and Pepper to taste
4 Tablespoons Gorgonzola Cheese crumbled
Sprinkle Medallions with Salt and Pepper to taste then pound with a Meat Tenderizer until ¼ thick. Set to the side.
Mix together the Vinegar, Sugar and Mustard. Set aside
Heat a Skillet large enough to hold all of the meat over Medium High. Add the Butter and when this is melted add the Garlic. Sauté for about half a minute then add the meat making sure all pieces are laying flat. Cook for about one minute per side.
Remove the meat from the pan and place on a plate.
Turn the heat up on the pan and add the Vinegar Mix. Deglaze the pan. When this starts to bubble turn the heat down to a low medium and cook for about four minutes stirring constantly. Pour into a bowl.
Pour a bit of the sauce on a plate, put two medallions in the sauce. Sprinkle a bit of the cheese on the meat then pour some more of the sauce over this.
Serve with a sweeter vegetable like Baby Carrots.
Of course I occasionaly add some Roasted Garlic to the Salt and Pepper before cooking the meat.
Cat
Steaks, nice and lean cut into 3-4 inch wide medallions
(Two medallions per person)
¾ cup Balsamic Vinegar
3 Tablespoons Sugar
1 Teaspoon Brown Mustard
4 Tablespoons Butter
2 cloves Garlic Minced
Salt and Pepper to taste
4 Tablespoons Gorgonzola Cheese crumbled
Sprinkle Medallions with Salt and Pepper to taste then pound with a Meat Tenderizer until ¼ thick. Set to the side.
Mix together the Vinegar, Sugar and Mustard. Set aside
Heat a Skillet large enough to hold all of the meat over Medium High. Add the Butter and when this is melted add the Garlic. Sauté for about half a minute then add the meat making sure all pieces are laying flat. Cook for about one minute per side.
Remove the meat from the pan and place on a plate.
Turn the heat up on the pan and add the Vinegar Mix. Deglaze the pan. When this starts to bubble turn the heat down to a low medium and cook for about four minutes stirring constantly. Pour into a bowl.
Pour a bit of the sauce on a plate, put two medallions in the sauce. Sprinkle a bit of the cheese on the meat then pour some more of the sauce over this.
Serve with a sweeter vegetable like Baby Carrots.
Of course I occasionaly add some Roasted Garlic to the Salt and Pepper before cooking the meat.
Cat
