Pan Roasted Steaks In Balsamic Butter Sauce Recipes

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Steps:

• Take the meat out of the refrigerator 30 minutes before you plan on cooking it to let it come to room temperature.
• Preheat the oven to 425 degrees.
• Heat a large heavy ovenproof skillet over high heat.
• Season the meat generously on both sides with salt and pepper.
• Add the oil to the pan and heat until shimmering.
• Add the steaks to the skillet and sear for 3 minutes, or until browned.
• Top each with a sprig of rosemary, if desired, flip, and then transfer the pan to the oven for 5-7 minutes for medium rare.
• Transfer the steaks to a plate and let rest while you prepare the sauce.
• Return the skillet to med-high heat.
• Add the shallot and cook for 2 minutes, stirring frequently.
• Add the vinegar and scrape the pan with a wooden spoon to loosen the browned bits.
• When the vinegar is evaporated, add the broth and allow the sauce to boil until it reduces to a glaze, about 4 minutes.
• Turn off the heat and add the butter, stirring to combine.
• Spoon the sauce over the steaks and serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Steps:

• Preheat oven to 475 degrees.
• Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
• Melt the butter mixture over low heat in a small pan.
• Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
• Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
• Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.

Steps:

• Combine 1 1/2 cups warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour. Mix vinegar and shallots in small bowl; let stand 15 minutes. Add vinegar mixture to raisin mixture, then stir in all remaining ingredients. Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper. Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavors. DO AHEAD Can be made 1 week ahead. Keep refrigerated.