Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Sauce:

  3. 4 tbsp. butter, divided

  4. 2 large onions, peeled, halved and thinly sliced

  5. 1/4 cup balsamic vinegar

  6. 1 cup beef broth

  7. 1 cup chicken broth

  8. 2 tbsp. bourbon

  9. Steak:

  10. 2 tbsp. olive oil

  11. 4 sirloin steaks, about 8 to 12 ounces each 1/2 tsp. salt

  12. 1/2 tsp. pepper

Instructions Jump to Ingredients ↑

  1. For the Sauce:

  2. Melt 2 tbsp. butter in a large skillet over medium low heat. Add the onions and cook about 12 minutes until golden and tender, stirring occasionally. Add the vinegar and boil until reduced by 1/2. Add beef and chicken broths and boil about 10 minutes until the sauce is slightly thickened.

  3. For the Steak:

  4. Heat the oil in a large skillet over medium high heat. Season the steaks all over with salt and pepper then add to the skillet. Cook the steaks about 4 to 5 minutes per side for medium rare. Transfer the steaks to a plate and tent with foil.

  5. Add the bourbon to the skillet and boil until most of the liquid is evaporated. Add the sauce and bring to a boil. Remove the skillet from the heat and whisk in the butter. Divide the steaks between plates, spoon sauce over and serve.


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