Colle Val d’Elsa
Years ago I used balsamic vinegar for marinades and salad dressings, thinking I was a culinary genius (ah, youth). Although I still use what we call balsamic in the U.S. for these same applications, our trip to Italy opened my eyes to true balsamic vinegar.
The sweet, tangy, complex, thick syrup garnishing our cheese plate at Ristorante da Simone in Colle Val d’Elsa was unlike anything I had ever experienced from the vinegar family.
It was one more aspect of Italy I fell in love with (there were many) and it became our first priority to make sure we had some stashed in our suitcase to bring home.
We’ve tried a number of aged balsamic vinegars since our “enlightenment”, many of them graciously presented as gifts from my foodie friend, Pati. You gotta love friends who speak your food language and generously indulge your taste buds. Her latest deposit in my food-love bank was a beautiful bottle from Migliore Gourmet Foods.
It is well named as it is the best aged balsamic we have tried in the states, so thick it requires patience to pour, but worth every drop of anticipation. I cannot imagine ever diluting it in dressings or marinades; it is lick-the-plate good straight up. Don’t worry, no demonstrations accompany this post.
Drizzle it over salad greens, artisan cheese, Caprese salad, ice cream, steak—it takes everything to another level. Speaking of steak, Beef Tenderloin with Blue Cheese Bruschetta was the highlight of our Valentine menu this year, of course, the balsamic reduction was pure magic.
Immediately, we began brainstorming what we might make so we could have it again, share it with friends, and invite everyone we know to try this simple, yet exquisite concoction. Grilled lamb chops will receive a generous application for Easter dinner this weekend, I’ll just have to show some restraint when it comes to licking the plate. 😉
What about you, have you fallen in love with aged balsamic? What’s your favorite way to enjoy it?
Beef Tenderloin with Aged Balsamic Reduction
Ingredients
- 12 ounces beef tenderloin filets
- 2 tablespoons extra-virgin olive oil
- 1/3 cup Ruffino Chianti or other dry red wine
- 1/2 cup beef stock
- 1/4 cup aged Modena balsamic vinegar
- 1 teaspoon butter
Instructions
- Season beef steaks with salt and pepper. Heat a small skillet over med heat until hot. Add olive oil to skillet and swirl to coat the bottom of the pan. Sear steaks 3-4 minutes on each side for medium-rare, or until done according to preference. Remove steaks and set aside, covered with foil to keep warm.
- Remove pan from heat momentarily and add wine. Return to medium-low heat and stir to loosen any browned bits. Allow wine to reduce for about one minute, add stock, and continue to reduce for 2 to 3 minutes more.
- Whisk in balsamic vinegar and butter allowing butter to melt and flavors to meld. Serve steak with balsamic reduction drizzled over the top.
Notes
Nutrition
The balsamic always takes me back…
Of course, then there’s the gelato, but that’s another story!
Nan says
Great sauce!
Karen (Back Road Journal) says
Wow, that is a lot of balsamic vinegar but maybe I am reading the recipe wrong. I think it says to whisk the butter, allowing the butter to melt and the flavors to blend but nothing about reducing. I know the recipe was adapted from The Fresh Market…I’m sorry if I have misunderstood the recipe.
Judy Purcell says
Hi Karen,
No, you didn’t misunderstand, I may not have explained it as well as I could have. The aged balsamic I mention is already pretty syrupy and thick (it would be delicious over the steak straight from the bottle), so there isn’t any need to continue to reduce it once the beef stock and wine have reduced. When you stir it in with the butter the sauce comes together pretty quickly. Does that help? If you are unsure if you’d like that much balsamic, you can start with a little less and add more as you prefer it, to taste. 🙂
ChgoJohn says
Fine beef with a balsamic reduction is a real delight and your recipe would certainly qualify. I received a gift this past Christmas of some wonderful aged Balsamic but I’ve bookmarked your recommended site. It never hurts to have a back-up. 🙂
Barb Bamber says
Printing your recipe now.. we love aged balsamic here and I’m always looking for new ways to incorporate it into my dinners:) xoxo
Mary says
I don’t currently have a source of good balsamic. At best, what I use is serviceable. I’m envious.I have a great recipe for pork loin that uses the vingar and it really is great. I hope you have a great day. Blessings…Mary
Greg says
What a great post. You have me craving balsamic now! Thanks for the mention too.
sportsglutton says
When I was working in the wine industry I had a ready supply of aged balsamic around. Oh those were the days!