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Old 01-15-2009, 10:56 AM   #11
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Originally Posted by jstarr View Post
I found the following recipe and wanted to get the thoughts of this board.

  • 2 (4 ounce) filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine
DIRECTIONS

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

A few thoughts:
Do you think that a non-stick pan would be the best way to cook the meat?
What kind of red-wine would you use for the sauce?
Jstarr if you like the recipe then go for it. For me personally, I do not care much for sauces, marinades, etc. on meat. I just love the taste of great beef, or pork or whatever with a little salt, pepper, garlic.

I do not think a non-stick pan would be your best choice of pans...Cast iron would be my weapon of choice...

Kind of wine? A dry red -- Maybe a Burgandy -- One that you like to drink for sure...

Have Fun & Enjoy!!
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Old 01-15-2009, 11:24 AM   #12
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Would a pinot noir work in the sauce, or am I better off with a Cabernet Sauvignon?
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Old 01-15-2009, 11:26 AM   #13
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IMO both would work....I would use which ever one you like to drink the best.
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Old 01-15-2009, 12:15 PM   #14
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Originally Posted by Uncle Bob View Post
I would use which ever one you like to drink the best.
Yeah, the best part about cooking with wine is a little glug glug in the kitchen.
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Old 01-15-2009, 12:55 PM   #15
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I, too, would go with cast iron in this case, and would also hesitate on the balsamic vinegar... but that is up to your taste there and what you like.
Myself I am like UB, don't usually like sauces or glazes or such on my steaks.
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Old 01-15-2009, 01:02 PM   #16
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Originally Posted by jennyema View Post
Balsamic and red wine will make for a puckerish result.
considering the recipe, i think that's supposed to be the result. i happen to like a tart sauce on a steak, as a change of pace.

jstarr, i would use pinot noir, and also finish the sauce with a little butter.
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Old 01-15-2009, 07:29 PM   #17
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I'm going with Jeekinz recipe. I picked up a cast iron skillet. Can't wait to use it!
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Old 01-16-2009, 10:02 AM   #18
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Now onto the sides. I'm thinking of matching it with asparagus and roasted red potatoes.

Do you think steamed asparagus would pair better than sauteed?
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Old 01-16-2009, 02:15 PM   #19
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His suggestion on the beef stock, demi, and what was the other ingredient? I am not sure, not much experience with asparagus, but probably sauteed?
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Old 01-16-2009, 02:48 PM   #20
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Originally Posted by Maverick2272 View Post
His suggestion on the beef stock, demi, and what was the other ingredient? ?
Red wine...of course. lol

Sometimes I'll make the sauce ahead of time. I simmer beef stock with mire poix, bay leaf, pepper corn, thyme, dijon, red wine, demi. When that has reduced, I strain and add that to the pan the meat was in. Finish with butter.

That's it! No more of my secrets!
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