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Balsamic Red Wine Reduction Sauce for Steak


  • 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


  1. In a medium sauce pan, sweat sliced red onions in olive and butter over medium heat until translucent, and beginning to caramelize.
  2. Add dry red wine and balsamic vinegar, and boil until liquid is reduce by 1/2.
  3. Add beef broth, and boil until liquid is reduced by 1/2 again.
  4. 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.
  5. Discard onion and rosemary (or just leave them in the pan).
  6. 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.

Bon Appétit!

1 comment:

  1. Great addition to my pan fried flank steak! My guests and I were very pleased. And for those who require a gluten free diet, this is a great option as far as a sauce goes. I'd just be mindful to purchase a gluten free beef broth. I'll definitely be preparing this sauce again and again.


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