Serves: 4
Total Calories: 207

2 tablespoons unsalted butter
1 slice (thick, about 1 oz) Italian bacon (pancetta), finely chopped
2 boneless shell beef steaks, about 1 inch thick
salt and freshly ground black pepper
1/4 cup chopped shallot
1/2 cup dry red wine
1/2 cup homemade Meat Broth or store-bought beef broth
2 tablespoons balsamic vinegar

1 Preheat the oven to 200°F. In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the pancetta. Cook until the pancetta is golden, about 5 minutes. Remove the pancetta with a slotted spoon and pour out the fat.

2 Pat the steaks dry. Melt the remaining tablespoon of the butter in the same skillet over medium heat. When the butter foam subsides, place the steaks in the skillet and cook until nicely browned, 4 to 5 minutes. Sprinkle with salt and pepper. Turn the meat over with tongs and cook 4 minutes on the other side for rare, or 5 to 6 minutes for medium rare. To check for doneness, make a small cut in the thickest part. Transfer the steaks to a heatproof plate and keep warm in the oven.

3 Add the shallots to the pan and cook, stirring, for 1 minute. Add the wine, broth, and balsamic vinegar. Bring to a simmer and cook until the liquid is thick and syrupy, about 3 minutes.

4 Stir the pancetta into the pan juices. Spoon the sauce over the steaks and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 207
Calories from Fat: 96

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