Reviewed: Feb. 16, 2009

This was a little dish of heaven. I did tweek the recipe though. First I sauteed some baby bello mushrooms with some onion in some butter and peanut oil until very soft and then added a teaspoon of concentrated beef stock (not oxo). Then I seared the steaks (I bought a tenderloin roast and cut it into steaks), in a cast iron skillet, on both sides for about a minute and then continued cooking until they were medium rare. Transfered them onto a baking sheet and let them sit while I made the reduction. I used a red zinfindel and a tablespoon of brown sugar ( I doubled the recipe). I topped the steaks with the mushroom mixture and then topped that with mozzarella cheese (Wanted to use brie but the one I had went bad...oops)and some fresh chopped parsley and put them under the broiler for 3 min. until the cheese was slighly browned. Plated and drizzled the reduction over the top.... oh my were these amazing! I will definitely make this again.

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kennedyandmacksmama

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Reviewed: Feb. 16, 2009

No Need to change a thing about this fab recipe. Why try to perfect what's already excellent? It's simple, fast and easy. DH (dear husband) loved it for his V-day dinner. A must for successful cooking is using quality meat, quality balsamic vinegar and quality dry wine. I used a lovely aged reserve Chianti. Buy only premium products it is worth the difference.

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MSKATHARINEMSW

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Reviewed: Feb. 16, 2009

I hate it when people change the recipe, but I altered this one, and my husband said it was the best steak he has ever had, we were both raised on cattle ranches, so that is quite a compliment Be sure to use a good quality Filet, don't chince there! I used 1/4 c brown sugar 1/4 c vinegar 1/2 c red wine Reduce over med/hi heat Sear the steak on both sides using a little of the glaze and continue to cook to the doneness you prefer. Slice the steak, but not clear through, and put on the plate and pour the glaze over it. It is rich and slightly sweet, but still has a little kick from the wine and vinegar. We will definitely have this again!

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stegtmeier

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Reviewed: Feb. 16, 2009

My girlfriend and I loved this, though I did make a few changes. First I doubled the recipe and added 2 tbsp. brown sugar and a clove of minced garlic then marinated the steaks for an hour. I then grilled the steaks on the BBQ and used the rest of the sauce to drizzle over the top along with some sauteed mushrooms. Very very good!

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Brad

Home Town: Danville, California, USA

Living In: Magalia, California, USA

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Reviewed: Feb. 16, 2009

The balsamic glaze was TO DIE FOR. I browned the steaks, then removed them from the pan to rest for the 5-10 minutes or so that it took to cook the balsamic vinegar and wine down to a syrupy consistency. I'm not usually a fan of vinegar, so I was a little leary of this recipe. But either balsamic vinegar is just considerably sweeter and mellower than regular vinegar, or after cooking down to a syrupy consistency the vinegar sweetens and mellows. I don't know, but this glaze was defintely sweet, smooth, and mellow and not vinegary at all. Loved it. I ended up drizzling the left-over glaze on my steamed asparagus and mashed potatoes because I loved it so much. The steak was pretty good too. :)

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Nikki

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Reviewed: Feb. 16, 2009

Delicious recipe - but for me the cooking times were way off and my steaks would've been well done (we like ours more medium rare). I seared both sides for one minute, added liquid and covered for maybe 1 minute, uncovered and turned and cooked 3 more minutes total and they were perfect. My husband didn't think you could cook a great steak on the stove before trying this recipe - will make again for sure.

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Juliet M.

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Reviewed: Feb. 16, 2009

Made this for Valentine's day dinner...turned out great. Added gorgonzola cheese to the top and let melt under the broiler...Mmmm! Will definitely make again, but next time use less vinegar.

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Reshae

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 16, 2009

This was what I cooked for my husband for Valentine's Day and it was surprisingly easy. He really liked it. I didn't have dry red wine, so I used a sweet red wine and it was delicious. I went "slighly" under 1/2 cup on the balsamic vinegar and filled it up to 1 cup on the red wine. I cooked the sauce a bit more after removing the steaks, the poured the sauce over the steaks. 4 minutes wasn't quite enough for us for each side so I cooked them about 5 minutes each side. He said it was restaurant quality. It would have been great to have focacio bread to dip in the wine sauce.

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Joyce LeBlanc

Cooking Level: Intermediate

Home Town: Crowville, Louisiana, USA

Living In: Benton, Louisiana, USA

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Reviewed: Feb. 16, 2009

Followed recipe with results that were just OK. Glaze overpowered rather than complimented the steak. If I try again, will separate sauce and steaks prep and combine only for 2 minutes and as glaze. Will also increase wine % in glaze.

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rsogburn

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Reviewed: Feb. 15, 2009

My husband and I had this Valentines night and it was way better than going out to eat! We used to revision as a previous reviewer (1/2 cup balsamic vinegar, 1/4 cup merlot, a couple of teaspoons of brown sugar) and glazed over the meat topped with melted gargonza cheese! AWESOME:)

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ashway123

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Vero Beach, Florida, USA

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Reviewed: Feb. 15, 2009

I use this recipe every time I make filet mignon. The sauce has great flavor, though it doesn't seem to thicken as much as I would like. I do add some brown sugar, as another reviewer suggested. It's very easy and there's very little prep. I never have to go to the store to buy ingredients. I always have them on hand. And I love cooking them in a pan instead of having to deal with the grill. One tip for buying your steak...I ALWAYS buy mine at Costco. It's almost half the price of the grocery store. I just buy a package and freeze the steaks in Ziplock bags in two's (for my husband and me). Then I just defrost and cook whenever I feel like having steak.

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Tracy 797

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 15, 2009

This recipe was good. I was hesitant on cooking this in a skillet, because I am use to cooking on the grill. The only thing I did differently was added a bit more red wine, because the balsamic was a little more overpowering. I was very happy with this recipe.

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Kendall

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

I heated a cast iron skillet on medium high and seared both sides of the steak for a minute. I reduced the temperature and added the vinegar/red wine (doubled and used a Cab and Stonehouse Balsamic) and cooked each side for three minutes (reduced from four since the cast iron was still pretty hot) while keeping covered. I had two steaks: one about 7 oz and the other 6 oz. The 7 oz steak turned out about a medium, the 6 oz a medium-well, which worked out well for us. Also, the steam was very acidic, and I was worried that the vinegar was going to overpower the steak, but it turned out to be just right. I'd say 4.5 stars, the boyfriend says 5, so 5 it is.

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gtfritz

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Reviewed: Feb. 15, 2009

Really easy and tasty. I did double the recipe and used it with pan-seared cubes of lamb leg. I just threw the wine and balsamic in the pan with the meat when it was almost cooked and let it simmer for a bit and then removed the meat. It took a long time to boil the remaining liquid down to a glaze and I had to remove the excess fat from the lamb that separated out, but the flavor was amazing. Will try again next time we splurge on good steaks!

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DalayceN

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Made it for Valntine's dinner last night and it was so good! And was easy to make.

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Jen

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Reviewed: Feb. 15, 2009

I was looking forward to serving this with all the great reviews and I really love balsamic vinegar. I made it as others have recommended, by cooking the steaks separate and making the glaze in a saucepan with the addition of brown sugar. I also had prepared earlier some diced onions and baby portabella mushrooms sauted in olive oil to use with the sauce. The steaks were wonderful, the onions/mushrooms were wonderful, but the sauce was disappointing. Too vinegary by far and it really made the house smell bad for my guests. I have had far better sauces, even from a package "doctored" up. Luckily the sauce was on the side so no one's steak was ruined.

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hbreedlove

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Reviewed: Feb. 15, 2009

I ended up using the suggestions in the reviews. Let the meat rest, broiled, let it rest again, like suggested. I also didn't double the wine, only the vinegar. I added one tablespoon on brown sugar to the mixture. When I started cooking the meat, I threw in 6 dried figs, halved, and let them grill with the meat for 3-4 minutes, and then threw those into the sauce, reducing on the stovetop. It turned my sauce into a wine reduction full of little fig seeds, which made it beautiful, when spread on a plate. The figs were lovely, cut into little pieces to accentuate the meat.

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erratikTART

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 15, 2009

This was wonderful pretty much as is. I rubbed the salt and pepper into the meat as recomended in another review. Pretty easy and very tasty

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Stacy

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Reviewed: Feb. 15, 2009

This was a quick and delicious glaze. I used rib eye steaks, and cooked them on the George Foreman and made the glaze separately. I doubled the recipe and added a few shakes of garlic powder and sliced crimini mushrooms. Turned out great. Will use again.

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Maui Or Bust

Cooking Level: Intermediate

Living In: Whittier, California, USA

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Reviewed: Feb. 15, 2009

I used this recipe with flat iron steaks. I could'nt beleive how tender and tasty they were. I can't wait to have more! This time on the grill outside.

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