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Heat the oil in a medium non-stick pan. Season the steaks and cook according to preference. Remove the steaks from the pan and keep warm.
Stir in the balsamic vinegar and whisk in the butter, a little at a time until the sauce is smooth and glossy.
EatArrange the steaks on a plate, garnish with chives, if used, and serve with the sauce, new or rosti potatoes and seasonal vegetables.
2 lean beef sirloin, rib-eye, rump, or fillet steaks
15-30ml (1-2tbsp) olive oil)
Salt and pepper
60ml (4tbsp) good, aged balsamic vinegar
50g (2oz) butter, cubed
Fresh chives, to garnish, optional