- 1 medium red onion, sliced thin
- 1 cup dry red wine
- 1/2 cup balsamic vinegar
- 1 cup beef broth
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1/2 Tbsp cracked black pepper
- 1/2 Tbsp sea salt
- 1 sprig of fresh Rosemary
- In a medium sauce pan, sweat sliced red onions in olive and butter over medium heat until translucent, and beginning to caramelize.
- Add dry red wine and balsamic vinegar, and boil until liquid is reduce by 1/2.
- Add beef broth, and boil until liquid is reduced by 1/2 again.
- Add rosemary, salt, and pepper, reduce heat to simmer, and allow the sauce to continue to reduce until it is the consistency of warm syrup. There should be about 1/2 cup of sauce in the pan.
- Discard onion and rosemary (or just leave them in the pan).
- Using a spoon, drizzle sauce over grilled steak.
When I make filet mignon, I like to rub the steak with olive oil, course salt and black pepper, then sear over medium-high heat for a few minutes on all sides. I then remove the steaks before they are over-cooked, leaving the fond (pan drippings) in the pan. I then follow the above process, add a few spoonfuls of sauce to a plate, and set the fillet on top. The red wine will deglaze the pan, which adds a very delicious quality to the sauce.