This was my first time making this. I am not a huge steak fan, so this was very much an experiment, but my family loved it.
2 cups red wine (I used Cabernet)
2 cups beef broth
1/4 cup balsamic vinegar
4-6 fillets beef tenderloin
1 TBS olive oil
1 minced garlic clove
2 TBS green onion, chives or shallots
fresh ground pepper
garlic salt
Combine wine, broth, vinegar in pan. Bring to boil. Cook on medium to reduce, 30-40 minutes. Set aside. (Can be made the day before if desired.)
Sprinkle each fillet with garlic salt and pepper. Cook in 1 TBS olive oil in large skillet over medium heat until medium-rare, about 4 minutes per side. Remove to plate and place in warm oven to keep from getting cold.
Add garlic, onion, and wine mix to browned bits in pan. Stir and heat 2-3 minutes. Spoon glaze over meat and serve.
2 cups beef broth
1/4 cup balsamic vinegar
4-6 fillets beef tenderloin
1 TBS olive oil
1 minced garlic clove
2 TBS green onion, chives or shallots
fresh ground pepper
garlic salt
Combine wine, broth, vinegar in pan. Bring to boil. Cook on medium to reduce, 30-40 minutes. Set aside. (Can be made the day before if desired.)
Sprinkle each fillet with garlic salt and pepper. Cook in 1 TBS olive oil in large skillet over medium heat until medium-rare, about 4 minutes per side. Remove to plate and place in warm oven to keep from getting cold.
Add garlic, onion, and wine mix to browned bits in pan. Stir and heat 2-3 minutes. Spoon glaze over meat and serve.
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