Particularly nice on filet steak with a potato rosti. These are measurements in the ‘guesstimate’ style.
- 1 cup beef stock
- 2 tablespoons balsamic vinegar
- 1/4 cup canned chopped tomatoes or tomato puree
- 1/2 glass red wine
- 2 cloves garlic – chopped or pressed
- generous shake of chili flakes, salt and fresh ground pepper
Cook the steaks a couple minutes on each side for rare/medium rare and remove them to a medium oven to keep warm.
Add the beef stock, wine, vinegar and tomatoes to the pan and cook 2 minutes, scraping the bottom of the pan. Add the garlic and boil hard until the sauce becomes syrupy. If you used the chopped tomatoes (or there are big chunks of garlic), you may wish to strain the sauce before pouring over the steaks.