Pepper Steaks with Balsamic Onions
(from Borders.com)

Serve with an American-Style Amber Lager, such as Michelob Amber Bock

2 tablespoons butter
2 tablespoons olive oil
2 sweet onions (11/2 pounds total) such as Walla Walla, Vidalia, or Maui,
peeled and sliced lengthwise
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves
4 boneless tender beef steaks (each 1 to 11/2 inches thick and about 8
ounces), such as top loin (New York strip) or rib-eye
1/4 cup freshly cracked multicolored peppercorns (see Cook's Tip)

Preheat the oven to 375 F. In a large skillet, melt 11/2 tablespoons o f
the butter with 11/2 tablespoons of the olive oil over medium heat. Add
the oni ons and stir in 1/2 teaspoon of the salt. Cover and cook, stirring
occasionally , until the onions are softened, about 8 minutes. Uncover and
sprinkle with t he sugar. Raise the heat to medium-high and stir often
until the onions begin to brown, 5 to 7 minutes. Add the vinegar and 11/2
teaspoons of the thyme leav es. Continue to cook, stirring often, until
the liquid is evaporated, 1 to 2 minutes longer. Rinse the steaks and pat
dry with paper towels. Sprinkle both sides lightly with the remaining 1/2
teaspoon salt, then coat with the cracked peppercorns. In a large
ovenproof skillet, melt the remaining 1/2 tablespoon butter w ith the
remaining 1/2 tablespoon olive oil over medium-high heat (divide among two
pans if there's not enough room for the steaks in one). Add the steaks and
cook until well browned on the bottom, 4 to 5 minutes. Turn the steaks
over and cook until beginning to brown on the other side, about 2 minutes.
Place the pan in the oven and bake until just pink in the center for
medium-rare (cut to test), 7 to 8 minutes. (The steaks will continue
cookin g for a few minutes after you take them out of the oven.)

Transfer the steaks to individual plates. Spoon the onions over the top,
sprinkle with the remaining 11/2 teaspoons thyme leaves, and serve.

Cook's Tip: To crack the peppercorns, process them briefly in a spice or
coffee grinder, or crush them with the flat side of a large knife or the
bo ttom of a heavy pan.

Makes 4 servings


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