Tender beef in savory aged balsamic reduction sauce.
Course: Beef, Main Dish
Cuisine: American, French
Author: Judy Purcell
12ouncesbeef tenderloin filets
2tablespoonsextra-virgin olive oil
1/3cupRuffino Chianti or other dry red wine
1/4cupaged Modena balsamic vinegar
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.