beef tenderloin with balsamic reduction
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5 from 1 vote

Beef Tenderloin with Aged Balsamic Reduction

Tender beef in savory aged balsamic reduction sauce.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Beef, Main Dish
Cuisine: American, French
Servings: 2
Calories: 676kcal
Author: Judy Purcell


  • 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


  • 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.


This recipe also works well with lamb or veal.


Serving: 2g | Calories: 676kcal | Carbohydrates: 7g | Protein: 32g | Fat: 53g | Saturated Fat: 18g | Cholesterol: 124mg | Sodium: 227mg | Potassium: 663mg | Sugar: 5g | Vitamin A: 65IU | Calcium: 20mg | Iron: 4.4mg