4 8 oz. steaks, your choice of cut
2 Tbsp. olive oil
Sea salt and black pepper, to taste
1 small shallot, finely chopped
2 Tbsp. butter
⅓ cup balsamic vinegar
¼ cup beef broth
¼ cup spicy brown mustard or dijon mustard
- In a large skillet or grill pan, heat the olive oil over medium-high heat. Season the steaks on both sides with a little salt and pepper. Sear the steaks for 3-4 minutes on each side or until desired level of doneness. Remove the steaks from the pan, and place on a plate covered with foil while you make the sauce. Alternately, you can hold the steaks in the oven on low.
- Using the same skillet, add the shallots and butter and sauté until the shallots are soft and translucent. Add the balsamic vinegar, beef broth, and mustard to pan. Use a rubber spatula or whisk to scrape any bits of steak from the bottom of the pan. Bring to a boil over medium heat and then reduce heat to low and simmer 5 minutes.
- Pour the sauce over top of the steaks before serving. Enjoy!