24 March 2010

Wine & Balsamic Glazed Beef

Again, excuse the quality of the picture. OK, so this was a very tasty recipe, however, if i could do it over I would have chosen a different cut of beef. See, I didn't want to spend the money on the beef tip loin or sirloin so I opted to get stew meat. Bad idea. Stew meat needs to cook all day to be tender, and with the quick cooking of this recipe, it just wasn't allowed ample time for tenderness. Oh well, new recipes are always a lesson learned. Other than the slight tough meat, it was very good! I served this with steamed broccoli and baked potatoes.

  • 2 tsp cooking oil
  • 1 lb boneless beef top loin or sirloin steak (cut into large chunks)
  • 3 cloves minced garlic
  • 1/8 tsp crushed red pepper
  • 3/4 c dry red wine
  • 2 c sliced fresh mushrooms
  • 3 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 4 tsp honey
  • 2 tbsp butter


  1. In a large skillet, heat oil over medium-high heat until very hot. Add steak only (don't add liquids or cover skillet). Reduce heat to medium and cook for 10-13 minutes or to desired doneness turning meat occasionally. Once cooked, transfer to platter and keep warm.
  2. Add garlic and red pepper to skillet and cook about 10 seconds. Remove from heat. Carefully add wine (especially if you use gas stove). Return to heat. Boil uncovered for about 5 minutes or until most of the liquid is evaporated. Add mushrooms, vinegar, soy sauce and honey. Return to a simmer. Cook and stir 4 more minutes or until mushrooms are tender. Stir in butter until melted, spoon over steak.

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