Beef Steak in Balsamic Sauce
(Total Time: 30 MIN| Serves: 6)
4 lbs beef steak
½ cup button mushrooms, sliced
1 cup balsamic vinegar
4 garlic cloves, finely chopped
1 small red onion, finely chopped
2 tbsp olive oil
1 cup bone broth
½ cup heavy cream
2 tsp sea salt
1 tsp black peppercorns, whole
2 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
- Rinse the meat under cold running water and transfer to a large bowl. Add balsamic vinegar, salt, thyme, peppercorns, and rosemary. Mix to combine and cover with an aluminum foil. Refrigerate for at least 30 minutes.
- Plug in your in instant pot and grease the stainless steel insert with olive oil. Press the ‘’Sauté’’ button and add mushrooms, garlic, and onions. Cook for 5 minutes, stirring occasionally. Add meat along with marinade and pour in the broth.
- Securely lock the lid and press the ‘’Manual’’ button. Set the timer for 15 minutes and cook on ‘’High’’ pressure. When done, perform a quick pressure release and press the ‘’Sauté’’ button again. Stir in the heavy cream and cook for 5 more minutes.
- Transfer the meat to a serving platter and spoon over the balsamic sauce. Optionally, sprinkle with some finely chopped green onions or fresh parsley.
Per Serving (Calories 670 | Total Fats 27.3g | Net Carbs: 2.5g | Protein 95.8g |Fiber: 0.7g)