Meat and Wine Brasato with Barolo
Sprinkle with salt and pepper. Turn the meat over and cook 4 minutes on the other side for rare or 5 to 6 minutes for medium rare. Remove from the pan. Cover and keep warm. 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 thickened, about 3 minutes. Stir in the pancetta. Cut the steaks crosswise into thick slices. Spoon the sauce over the meat and serve.
2 TABLESPOONS UNSALTED BUTTER
1 THICK SLICE PANCETTA (ABOUT 1 OUNCE),
2 BONELESS SHELL STEAKS, ABOUT 1 INCH THICK
1/4 CUP CHOPPED SHALLOTS
1/2 CUP DRY RED WINE, SUCH AS BAROLO
1/2 CUP BEEF BROTH
2 TABLESPOONS BALSAMIC VINEGAR
SALT AND FRESHLY GROUND PEPPER