Steak nappé de sauce aux oignons

Ingrédients

• 1 tbsp olive oil (vegetable oil, coconut oil (keto))
• 1 tbps butter
• 2 onions (sliced)
• 2 tsp balsamic vinegar
• 4 round steak (3-4 oz each)
• 1 tsp herbs de Provence (optional)
• 1 cup broth
• 1 tbsp cornstarch (arrowroot (keto), heavy cream (1/4 cup))
• 4 slices mozzarella cheese (or similar)

Préparation

1. 1

   Place half of the oil and butter in a large skillet over medium heat.

2. 2

   Add onions and sauté for 3-4 minutes until translucent, then add 1/2 cup beef broth and the vinegar.

3. 3

   Continue cooking for about 10 minutes until onions absorb all liquid.

4. 4

   Meanwhile, season the steaks with salt, pepper and optional herbs de Provence.

5. 5

   Remove onions from skillet and add remaining oil and butter.

6. 6

   Cook steaks for 4 minutes per side, until well browned. Add the onions back to the pan.

7. 7

   Stir cornstarch (arrowroot powder or 1/4 cup heavy cream) into remaining broth and add to pan.

8. 8

   Continue cooking until the liquid is reduced by half and turns into a thick gravy.

9. 9

   Add one slice of mozzarella cheese (or 1/4 cup shredded) to each steak. (If it doesn't melt easily, place a lid on the skillet to assist.)