Dry Aged Striploin w/ Balsamic Onion Jam

INGREDIENTS

• 1 piece    WX Dry Aged Striploin
• 30g         Maven Butter, unsalted, melted
• 1/2 tsp    Iodized Fine Salt
• 1/2 tsp    Black Pepper
• 2 tbsp     Olive Oil
• 150g       Red Onion, Chopped
• 3 tbsp     Campo Verde Balsamic Vinegar
• Beef Stock

PROCEDURE

1. On a skillet, pour olive oil and butter, cook dry aged striploin according to desired doneness and set aside.
2. In a pan, heat olive oil, saute shallots/ red onion on moderate heat, keep stirring until soft and brown.
3. Add balsamic vinegar and beef stock, bring to a boil.
4. Simmer until thick for about 5mins. Season w/ salt and pepper.
5. Plate the steak and pour the balsamic jam sauce on top and serve.