Balsamic Red Wine Butter Glaze for Beef Tips
Courtesy of Chef Richard McPeake
8 ounce Beef Tips, cut into 1" strips
2 tablespoons olive oil
Flour, seasoned, as needed
1 TB. Shallots, peeled, sliced thin
2 TB. Red Wine, Burgundy
4 oz. Beef Stock
1 tsp. Demi Glaze, prepared
1 oz. Balsamic Vinegar, black
2 TB. Butter, unsalted, room temperature
2 strips Bacon, crisp, cut into 1/4" strips
Prepare and dry the beef tips before cooking. Heat a sauté
pan over high heat. Once heated, add olive oil, dredge the
beef in the seasoned flour and place in the hot oil.
Sauté golden brown on both sides. Remove the meat and
turn down the heat. Place meat on a serving platter.
Add the thin sliced shallots and sauté for about 3 minutes.
Add the Red Wine to deglaze the "fond" from the pan. Allow
to reduce slightly but not dry. Add the stock, glaze, and
vinegar and bring to a simmer, allow too simmer until
reduced by about half way, sauce should be thickened.
Remove from the heat. Using a whisk, add the soft butter.
Pour Glaze over beef tips and serve.
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