Fillet steak with red wine balsamic reduction

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.  -  07 Aug 2008

Altered ingredient amounts. OK, I took liberty w/ this recipe & made a few changes. I let my steaks rest for an hour (helps keep the meat tender...if you apply heat to chilled meat it shocks it & causes it to toughen) before salt & peppering them. 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, used merlot but did not double it, & reduced it on the hob for about 10 minutes until it was kinda thick & syrupy. I topped my steaks w/ small amounts of crumbled gorgonzola cheese ...grilling 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 partner & I really enjoyed!!!!  -  07 Aug 2008

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.  -  07 Aug 2008