|60 ml||peppercorns — black, crushed|
|onion — sliced into half rings|
|5 ml||garlic — cloves, crushed|
|250 g||portobello mushrooms — sliced in half|
|60 ml||vinegar — balsamic|
|125 ml||stock — beef|
Season the steaks with a little salt and plenty of crushed black peppercorns.
Heat half the butter in a pan until sizzling, cook the steaks for 3 minutes on each side for medium or until done to your liking.
While they rest, add the remaining butter to the pan, throw in onions, garlic and mushrooms, fry in the sticky pan until starting to brown.
Add the balsamic vinegar and simmer for a few minutes.
Add stock and boil down until thick.