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The Silver Spoon, Phaidon Press
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 porterhouse steaks
• 1 shallot, chopped
• 2 teaspoons balsamic vinegar
• fresh flat-leaf parsley sprig, chopped
Heat 1½ tablespoons of the butter and the oil in a skillet.
Add the steaks and cook over high heat for 2-4 minutes on each side, depending on how well done you like your steak.
Season with salt, transfer to a serving dish and keep warm.
Add the shallot to the skillet and cook over low heat, stirring occasionally, for 5 minutes.
Add the remaining butter and reduce a little, then stir in the vinegar.
Remove the skillet from the heat and pour the sauce over the steaks, sprinkle with the parsley and serve.
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