Beef fillet in red wine and balsamic vinegar

Beef fillet in red wine and balsamic vinegar

Dinner for two: beef fillets in a reduction of red wine and balsamic vinegar. The secret to cooking meat to perfection is to start at a high temperature.


Portions: 2

  • 2 beef fillets
  • salt and pepper recently grinded to taste.
  • 3 tablespoons of balsamic vinegar.
  • 3 tablespoons of dry red wine


    Preparation: 5min> Cooking: 10min> Ready in: 15min

  1. Salt and pepper on both sides of each fillet.
  2. Heat a skillet over medium-high heat. Place the fillets in the hot skillet and cook for 1 minute on each side or until golden brown.
  3. Reduce the heat to medium-low and add the balsamic vinegar along with the red wine. Cover and cook for 4 minutes on each side, varnishing with the sauce when flipping the meat.
  4. Separate the fillets in two hot dishes and bathe with a spoonful of the reduction on each one. Serve immediately.