How to Cook Tasty Saucy Balsamic Fillet Steak

Saucy Balsamic Fillet Steak. Add the balsamic and red wine sauce to the skillet and mix with the butter drippings. Top with minced parsley or rosemary if desired. Heat a nonstick skillet over medium-high heat.

Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce. Balsamic Butter Steak - Steakhouse Favorite If you are looking for a quick steak sauce or if balsamic steak is your favorite dish at the local steak house then this balsamic butter steak is for you. You can have Saucy Balsamic Fillet Steak using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Saucy Balsamic Fillet Steak

1. You need 1 kg of fillet steak sliced thick.
2. It's 1 tsp of cumin.
3. It's 2 tbsp of Worcestershire sauce.
4. Prepare 1 tbsp of balsamic vinegar.
5. Prepare of juice of 3 limes.
6. Prepare 1 tbsp of oil.
7. It's 1 tbsp of crushed garlic.
8. Prepare 1 tsp of dry rosemary.
9. Prepare 1 of onion sliced.
10. It's 2 of tomatoes sliced thick.
11. It's 50 g of butter.

The steak is grilled to perfection and finished with a disk of delicious balsamic butter that creates a delicious glaze and sauce for the steak. Here is how to cook steak in the oven. Is Balsamic Vinegar A Good Marinade For Steak? Balsamic vinegar is a good marinade for steaks for two reasons.

Saucy Balsamic Fillet Steak instructions

1. Slice the fillet steak.
2. Add all ingredients into the pot and marinate the steak..
3. Cover with sliced onions and tomatoes. top with butter.
4. Allow to cook on slow heat for 30 mins. the steak is ready when the onions and tomatoes make a sauce and the steak is juicy and soft.

It helps: Tenderize: The acid in this great steak marinade help to break down some of the protein and fat in the beef, which makes it more tender. Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. As I mentioned above, since filet is so lean, it benefits from a bit of fat, like butter or cream. Leave the more acidic/tangy steak sauces for the fatty cuts, like ribeye.

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