Steak with Balsamic Butter Sauce

Steak with Balsamic Butter Sauce

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Steak with Balsamic Butter Sauce is an elevated meal for two and takes only a few quality ingredients and less than 30 minutes to prepare.

 

 

Tenderloin steak, butter and balsamic vinegar arranged on a wooden board in preparation for Steak with Balsamic Butter Sauce

 

Beef tenderloin steaks can be a bit pricy, even for us here in beef country. But what I really like about beef tenderloin is that it’s a relatively lean cut of beef, it’s super tender and flavourful. It deserves a good sear to hold in the moisture and a generous drizzle of balsamic butter sauce.

 

 

Butter sauce comes in many forms, like Beurre Blanc-French butter sauce, Piccata sauce and the sauce on my Tarragon Chicken Cutlets

A butter sauce is quite simple and uber quick to pull off with a little know-how. In any butter sauce, it’s very important to use cold butter cut into small chunks. Cold butter melts more slowly, allowing the fat particles to breakdown and be dispersed throughout other liquids like wine, lemon juice, stock or in this case, balsamic vinegar. Adding butter gradually is equally as important. It allows all the fat particles to become completely emulsified but at a slower rate. This process creates a thicker and more stable sauce. Scientifically it’s a little more involved, but this gives you the idea behind it.  Enjoy!

 

Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.

Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
Steak with Balsamic Butter Sauce
Print Recipe
    Servings Prep Time
    2 people 10-15 minutes
    Cook Time
    12-15 minutes
    Servings Prep Time
    2 people 10-15 minutes
    Cook Time
    12-15 minutes
    Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
    Steak with Balsamic Butter Sauce
    Print Recipe
      Servings Prep Time
      2 people 10-15 minutes
      Cook Time
      12-15 minutes
      Servings Prep Time
      2 people 10-15 minutes
      Cook Time
      12-15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
      2. Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
      3. Remove steaks to a plate and cover with foil.
      4. Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
      5. Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.
      Recipe Notes

      Cooking time for steaks will be dependant on size.  The steaks I used were approximately 8 ounces each and 1 1/2 " thick.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Cinnamon Raisin Challah

      Cinnamon Raisin Challah

      Do you fondly remember raisin bread as a child?  I do, yet these days my husband and I tend to eat cinnamon raisin bagels more so than the bread.  I couldn’t resist giving the raisin bread I remember some new life.  This loaf is sweet and eggy with lots of cinnamon, a pinch of cardamom, plump raisins and a sprinkling of coarse sugar. 

      What is Challah?

      In very basic terms, Challah is a braided yeast bread made with eggs.  So by this definition, one can imagine the possibilities for variations.  

      Traditionally however, Challah is an egg-rich, braided bread eaten in the Jewish cuisine on ceremonial occasions. The term Challah is also a reference to the separation of a portion of the bread for an offering. 

      To me, it’s a darn tasty way to enjoy toast in the morning!

      About this Challah

      In this recipe, I opted to use brown sugar because I wanted that hint of molasses.  I also added a small amount of cardamom because I think it is wonderful in baked goods.  The raisins are pre-plumped, mostly because mine were looking a little dry. The top is dusted generously with coarse sugar for a little extra indulgence and crunch.  This loaf was braided with only 3 strands, but by all means, use a 5 or 6 strand braid if you prefer.  

      Enjoy!

      Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
      Cinnamon Raisin Challah
      Print Recipe
        Servings
        1 large loaf
        Servings
        1 large loaf
        Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
        Cinnamon Raisin Challah
        Print Recipe
          Servings
          1 large loaf
          Servings
          1 large loaf
          Ingredients
          Servings: large loaf
          Instructions
          1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
          2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
          3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
          4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
          5. Line a large baking tray with parchment.
          6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
          7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
          8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
          9. Remove from oven to a cooling rack and allow to cool prior to slicing.
          Recipe Notes

          For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

          This bread is wonderful toasted with a little apricot jam.

          It toasts quickly because of the sugar content.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Breaded Pesto Chicken Cutlets

          Breaded Pesto Chicken Cutlets

           

          Why are chicken cutlets so good?

          Simply put, they are pounded thin.  This not only makes them tender but makes them cook quickly leaving them little chance of drying out. The trick is to pound them out as evenly as possible which results in even cooking.  Breading the cutlets isn’t always necessary but it does help to keep in all the moisture as does a good sear if opting not to bread them. Breaded Pesto Chicken Cutlets is a good example of both pounding thin and breading.

           

           

          I love versatile food!

          Breaded Pesto Chicken Cutlets are a great example of how one dish can become 3 different kinds of meals.  These crispy cutlets slathered with pesto are fantastic served with buttered noodles for a quick and easy weeknight meal.  They’re also great cut into wedges and served atop a crisp salad. I’m thinking my favourite though is nestling said cutlet between chewy bread and tomato slices for an upgraded sandwich that ‘s good for lunch or dinner.

           

          Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
          Breaded Pesto Chicken Cutlets
          Print Recipe
            Servings Prep Time
            8 cutlets 35 minutes
            Cook Time
            12-15 minutes
            Servings Prep Time
            8 cutlets 35 minutes
            Cook Time
            12-15 minutes
            Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
            Breaded Pesto Chicken Cutlets
            Print Recipe
              Servings Prep Time
              8 cutlets 35 minutes
              Cook Time
              12-15 minutes
              Servings Prep Time
              8 cutlets 35 minutes
              Cook Time
              12-15 minutes
              Ingredients
              Servings: cutlets
              Instructions
              1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
              2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
              3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
              4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
              5. Dredge chicken cutlets with flour, shaking off excess.
              6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
              7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
              8. Turn oven to broil, with rack 8-10" from heat.
              9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
              Recipe Notes

              -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

              -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.

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              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Chili Tortilla Roll Ups

              Chili Tortilla Roll Ups

              Do you love crispy finger food?

              I do!  Chili Tortilla Rolls are perfect for any game day being crispy, cheesy and hearty enough for a gathering of game day fans.  

              These tasty rolls can be made up ahead of time and cooked when you need them for a nice crisp exterior.  Once assembled they also freeze well and will keep in a sealed container for up to a month.  They’re also a great way to use up leftover chili that you might have.  I have included a thick chili to use for these rolls, but any hearty chili can be used. 

              Served with the little extras like guacamole, sour cream and salsa makes them a game day hit. 

              Looking for other finger food snacks?

              Check out these great recipes!

              Catalina Wings

              Buttermilk Ranch Onion Rings

              Jalapeño Rings with Cumin Dip

              Chili Tortilla Roll Ups
              Print Recipe
                Servings
                20 rolls
                Servings
                20 rolls
                Chili Tortilla Roll Ups
                Print Recipe
                  Servings
                  20 rolls
                  Servings
                  20 rolls
                  Ingredients
                  Servings: rolls
                  Instructions
                  1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
                  2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
                  3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
                  4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
                  5. Continue with remaining shells, chili and cheese until all have been rolled.
                  6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Apple Date Cake with Pecan Streusel

                  Apple Date Cake with Pecan Streusel

                  This simple and delicious Apple Date Cake with Pecan Streusel rises up tender and moist with little chunks of apple scattered throughout. It’s spiced just right with a wonderfully crunchy, pecan topping. 

                  What sets this cake apart is the amount of refined sugar and fat. There’s only a 1/2 cup of sugar for the 9”x 13” cake. The pecan topping has 3 tbsp, making the total amount just under 3/4 cup for a large 9”x 13” cake that comes out 2” tall. It’s made with dates and applesauce for natural sweetness and added moisture, allowing the use of less oil.  In this case only 1/4 cup in the cake. The bits of apple also add moisture and are evenly distributed by lightly dusting them with flour before adding to the batter. A great cake on its own, but serving it with slightly warm Spiced Rum Caramel really makes it special.

                  This lovely cake freezes well and will keep up to a month well wrapped.  Simply thaw and cut when ready.  Did I mention the Spiced Rum Caramel  Oh so good and simple to make too!  

                  Author:  Compelled to Cook

                  Apple Date Cake with Pecan Streusel
                  Print Recipe
                    Servings Prep Time
                    20-24 pieces 40 minutes
                    Cook Time
                    40 minutes
                    Servings Prep Time
                    20-24 pieces 40 minutes
                    Cook Time
                    40 minutes
                    Apple Date Cake with Pecan Streusel
                    Print Recipe
                      Servings Prep Time
                      20-24 pieces 40 minutes
                      Cook Time
                      40 minutes
                      Servings Prep Time
                      20-24 pieces 40 minutes
                      Cook Time
                      40 minutes
                      Ingredients
                      Apple Date Cake
                      Pecan Streusel
                      Servings: pieces
                      Instructions
                      Pecan Streusel
                      1. In a small bowl, stir together all ingredients and set aside.
                      Apple Date Cake
                      1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
                      2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
                      3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
                      4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
                      5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
                      6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
                      7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
                      8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.

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                      Affiliate Disclosure

                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com