- 1 teaspoon French Farm Collection 3 Pepper Mix in a Grinder 4.9oz
- 2 teaspoons dried Il Boschetto Italian Sea Salt & Herbs Mill 4.2oz, crushed
- 1 teaspoon garlic powder
- ¼ teaspoon Camargue Camargue Fleur de Sel with Herbs de Provence 4.4 oz
- 2 boneless beef top loin steaks, cut 3/4 inch thick
- 1 tablespoon Il Boschetto Garlic Infused Extra Virgin Olive Oil 6.7oz
- ½ cup reduced-sodium beef broth
- 1 tablespoon LeBlanc Jean Aged 12 Years Balsamic Vinegar 16oz
- 1 tablespoon butter
- 2 tablespoons snipped fresh flat-leaf parsley
- Step 1
In a small bowl combine cracked pepper, Italian seasoning, garlic powder, and salt. Sprinkle evenly over both sides of each steak; rub in with your fingers.
- Step 2
In a heavy large skillet heat oil over medium-low to medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking time. Allow 10 to 13 minutes for medium-rare doneness (145 degrees F) to medium doneness (160 degrees F). Remove steaks from skillet, reserving drippings in the skillet. Cover steaks with foil; keep warm.
- Step 3
To prepare the sauce: carefully add beef broth and balsamic vinegar to the skillet; stir to scrape up any crusty brown bits from bottom of skillet. Bring to boiling. Boil gently, uncovered, about 4 minutes or until sauce is reduced by half. Remove from heat; stir in butter.
- Step 4
Divide sauce among 4 dinner plates. Cut each steak with our Jean Dubost 6 Steak Knives with Acrylic Tortoiseshell handles in a Box in half. Place a piece of meat on top of sauce on each plate; sprinkle with parsley.