Saturday, June 28, 2008

Recipe - Balsamic Steak Sauce

The only sauce we use on steak for 15 years now. Delicious..........

When I say delicious, I mean the best ever! Please try this and
give me your feedback. Also great on pork and chicken.

30 min | 15 min prep
SERVES 2 -3
  • 1/4 cup plus 2 Tablespoons  balsamic vinegar
  • 2 tablespoons butter
  • 2 tablespoons sugar (brown or white, I prefer brown)
  • 2 tablespoons shallots
  1. Mince shallots (3).
  2. Place butter in pan over medium heat and saute shallots until clear.
  3. Add sugar and balsamic vinegar.
  4. Bring to boil and stir until sauce thickens slightly and turn to very low.
  5. Immediately ladle over freshly grilled steaks.
OK, so that was easy wasn't it? A little light reduction sauce to put on steaks
right?

I could show you a photo of the sauce when done, but it's a dark looking sauce because
of the Balsamic Vinegar....still wanna see it? ok




Just a plain looking dark sauce....

But the taste of this when poured over a steak is just heavenly.....the shallots, the butter, the tang of the balsamic slightly offset by the sugar.....

Well there's only one way to portray it, this was dinner last night.
























I rest my case. Do try it, I don't think you'll be disappointed.

10 comments:

Charissa said...

This sauce is sooooo good w/steak (I used sirloin), my goodness it melts in your mouth!! A great sauce esp. if you like balsamic vinegar...Thx.

The Merlin Menu said...

Mal,

I suspect it's my fault, not yours. From your description it sounds like the heat was a bit high, but the main culprit was not enough Balsamic liquid. I tend to free hand when I cook and not measure so when I wrote up the recipe I think I short changed the amount of Balsamic. I've remade the sauce, measured exactly, and revised accordingly.

If you try it again, I bet it comes out perfectly and you will enjoy it.

Thanks for the comment and I'm sorry it didn't work out the first time.

It's worth making again though, it's that good, I promise.

Jennifer said...

Easy ratios to scale to size. Delicious result. Could be used on so many things: steak, roasted parsnips, fresh tomato & mozzarella salad, etc. I used it on a lovely ribeye, but found myself dipping the sides in the sauce. Thanks!

Lord Bloch said...

Thanks for the great recipe!
I love this sauce, and in fact, it was better than the steak it was on...which means that I should probably buy better steaks.

Grazie mille

The Merlin Menu said...

Ha ha, great comment on the steak. Love it.

MM

Anonymous said...

Made this for bone in pork chops tonight. Oh baby was it good! Thank you so much. It took about 15 - 20 mins to simmer down to reduction, and was well worth it. -Chris P.

Anonymous said...

CONGRATULATIONS!! For becoming one of the Regional Finalists for Region 1 in the Beringer Great Steak Challenge for your Filet Mignon with Balsamic Shallot Reduction.
Perhaps we'll see you at the Bite of Seattle!!! Good luck!

Anonymous said...

Hi, I just made this super easy sauce with so much success! We had it with Steak, mashed potatoes, Roasted Beets & Asparagus & saute Kale & Beet greens. It was so delicious!!Even the kids wanted seconds!! It was especially nice on the greens!! Yummo!! Oh and I used chopped Leeks instead of the shallots!!

angelpai said...

delicious...thanks for sharing!

angelpai said...

delicious...thanks for sharing!