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Fillet steak with red wine balsamic reduction
Recipe by:
LINDA W.
Seared fillet steaks are finished in red wine and balsamic vinegar for a quick and simple dinner for two.
Ready in 20 mins
Saved by 203 cook(s)
Ingredients
Serves: 2
- 2 fillet steaks
- salt and freshly ground black pepper to taste
- 4 tablespoons balsamic vinegar
- 4 tablespoons dry red wine
Not quite right? Check out these similar recipes!
Preparation method
Prep: 5 mins | Cook: 15 mins1.
Sprinkle salt and pepper over both sides of each steak.
2.
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.
3.
Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Provided by:Allrecipes
Last updated:
10 May 2013
Reviews & comments
Easy
Fantastic and easy to prepare. if you want a thicker sauce use balsamic syrup instead of the vinegar.
Posted:
15 Mar 2013
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Easy
This was amazing! Perfect with our ribeye and NY strip.
Posted:
08 Feb 2013
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Easy
Was absolutely gorgeous. 10/10. Had mine with fillet, peppered mash and green beans. I didn't want to stop eating it!!
Posted:
06 Jun 2012
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2 user(s) found this review helpful
Easy
Husband loved this but I was slightly disappointed......... made the glaze separately as per several other reviews, but even starting it 25 mins before putting on the steaks left me with a very watery sauce. It tasted good but looked more like a very thin gravy than the sweet, syrupy dressing I was expecting....... So - nice flavours, but needs some tweaking! Served with a big helping of curly kale, which helped soak up the sauce
Posted:
14 Feb 2010
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6 user(s) found this review helpful
Easy
Really simple and tasty. Easy to do for a dinner party where you need to concentrate on many things at once.
Posted:
01 Feb 2009
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4 user(s) found this review helpful
Something else.
I started cooking this in a pan that doesn't have a lid, so I didn't cover the steaks. It still worked fine.
Posted:
01 Feb 2009
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10 users found this comment helpful
Easy
My husband LOVED this. Will make this again because of the simplicity of the recipe.
Posted:
07 Aug 2008
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3 user(s) found this review helpful
Something else.
Here's the trick to make this recipe work: We seasoned the fillets 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 fillets.
Posted:
07 Aug 2008
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18 users found this comment helpful
Used different ingredients.
I followed the recipe until the steaks finished, then took them out, and let the glaze cook down for about 3 minutes, adding brown sugar (1 to 2 tbsp.) and butter (1/2 to 1 tbsp). MAKE SURE YOU DOUBLE THE SAUCE RECIPE! Not only is the sauce fantastic on the meat, but SO good with asparagus, dip bread in it, put it on potatoes... I'm going to make it over and over again.
Posted:
07 Aug 2008
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10 users found this comment helpful
Easy
This glaze is the best sauce I've ever tasted. I think it's impossible to mess it up, you could put in any variation of the ingredients and it would still be tasty.
Posted:
07 Aug 2008
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