Pan seared steaks are served with mushrooms and shallots in a balsamic red wine sauce. I like these steaks because they are tender, but not so lean that they get tough if you over cook them. You could also use rump steak.
I slivered the garlic which gave it more flavor. This could be a little more saucy. Next time I'll add some broth or stock and finish it with butter. - 01 Feb 2008 (Review from Allrecipes US | Canada)
My family just devoured this meal, not a drop left in the pan! I did cut back on the balsamic to 1/8 cup and I added more wine and used 1/2 teaspoon of 'Better than Bullion' to the sauce. I left my steak whole and cooked it about 5-8 min. longer in the oven. I then sliced with my electric knife and served on egg noodles. So easy to make. Will do again and again! - 01 Sep 2010 (Review from Allrecipes US | Canada)
YUMMMMMMMM!!!!!! I left out the mushrooms (didn't have any) and added large chunks of onion. Used a sprinkle of Nature Season while cooking the meat and onions. Otherwise I followed exactly. This was delicious! The whole family liked it! I may have liked a little more sauce with the finished product, but it was not dry at all and had a delicious flavor throughout! I will use mushrooms next time...and there will certainly be a next time!!!! Thanks!! - 25 Aug 2008 (Review from Allrecipes US | Canada)