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.
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
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.
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.