Red Wine Balsamic Steak
- 2 fillet steaks
- salt and freshly ground black pepper, to taste
- 3 tablespoons balsamic vinegar
- 3 tablespoons dry red wine
Preparation:5min › Cook:10min › Ready in:15min
- Sprinkle salt and pepper over both sides of each steak.
- Heat a frying pan over medium high heat. Place steaks in hot pan and cook for 1 minute on each side or until browned.
- Reduce heat to medium low and add balsamic vinegar and red wine. Cover and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each and serve immediately.
Something else. OK, I took liberty w/ this recipe & made a few changes. I let my filets rest for an hour (helps keep the meat tender...if you apply heat to chilled meat it shocks it & causes it to toughen up) before salt & peppering them (used Paula Deen's house seasoning). I also chose to grill mine & then pulled them out to rest again (this allows the juices to distribute evenly) before I started the balsamic mixture. I did not cook the steaks in the balsamic glaze, instead I doubled the amount of balsamic, added a bit of sugar & garlic (per previous reviews), used merlot but did not double it, & reduced it on the stovetop for about 10 minutes until it was kinda thick & syrupy. I topped my steaks w/ small amounts of crumbled gorgonzola cheese ...broiling for just a minute or two to melt the cheese. I plated the steaks & drizzled the balsamic "syrup" over the top. These were out of this world good! The sweetness of the glaze paired w/ the pungency of the cheese is a taste sensation that my hubby & I really enjoyed!!!! - 29 Sep 2008
Something else. Here's the trick to make this recipe work: We seasoned the filets with salt and fresh ground pepper and let them rest out of the refrigerator for 20-30 minutes; THEN, we barbecued them. In the meantime, we mixed the balsamic vinegar, red wine (used Bordeaux) and a generous pinch of brown sugar. Let it reduce and then served in little sauce cups alongside the filets. My husband LOVED this. I didn't want to take the chance of ruining some great filets by cooking them in the wine/vinegar mixture since a lot of people were turned off by this in their reviews. By allowing it to reduce, it was a little bit thicker (still a bit too thin for me however) and you can merely dunk your bite into the sauce, thereby adjusting how much or little you would like. Will make this again because of the simplicity of the recipe. - 29 Sep 2008
If you like your steak rare to medium rare like I do, you need to cook them about 2 mins on each side instead of 4. - 28 Nov 2009