Balsamic Red Wine Butter Glaze for Beef Tips - KCTV5 News

Balsamic Red Wine Butter Glaze for Beef Tips

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Balsamic Red Wine Butter Glaze for Beef Tips
Courtesy of Chef Richard McPeake

Serves 2


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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