Balsamic Steak au Poivre

Of course we had to saute up some quartered mushrooms to go with this (because ALL steak needs sauteed mushrooms!), and it was fantastic. :)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001988524

Crack the peppercorns with the back of a heavy skillet or in a mortar and pestle or spice grinder (don't grind too finely). Serve with a side of steamed haricots verts.
Yield: 4 servings (serving size: 3 ounces steak and 1 1/2 tablespoons sauce)
Ingredients
* 2 (8-ounce) New York strip steaks (about 1 inch thick), trimmed
* 1/4 teaspoon kosher salt
* 2 tablespoons cracked mixed peppercorns
* 1 tablespoon olive oil
* 1/2 cup fat-free, less-sodium beef broth
* 2 tablespoons balsamic vinegar
* 1 tablespoon butter
Preparation
1. Heat a large cast-iron skillet over high heat. Pat steaks dry with paper towels; sprinkle steaks evenly with salt. Press peppercorns onto both sides of steaks. Add olive oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut each steak in half.
2. While steaks rest, add shallots to pan; cook 1 minute or until almost tender. Stir in broth and vinegar, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes or until reduced by half. Remove from heat; stir in butter.
Nutritional Information
Calories: 236
Fat: 12.7g (sat 4.8g,mono 5.9g,poly 0.7g)
Protein: 25g
Carbohydrate: 3.6g
Fiber: 0.1g
Cholesterol: 57mg
Iron: 1.8mg
Sodium: 246mg
Calcium: 26mg