French bistro · France

Balsamic Glaze Côte de Bœuf with Red Wine Sauce and Mushrooms

Name: Balsamic Glaze Côte de Bœuf with Red Wine Sauce and Mushrooms
Total time: 47 min
Yield: 2 servings
Cuisine: French bistro
Ingredients: 2 thick-cut beef steaks; 2 tbsp olive oil; 200g mushrooms, sliced; 1 onion, chopped; 2 garlic cloves, minced; 1 cup red wine; 1 tbsp tomato paste; 1 tsp thyme; 1 bay leaf; salt and pepper to taste; 1 tbsp balsamic vinegar

A tangy glaze that enhances the richness of the dish.

47 minutes2 servings

Method

Heat oil in a skillet over high heat. Sear steaks 3 minutes per side. Set aside.
In the same pan, cook onions and garlic until softened. Add mushrooms.
Stir in red wine, tomato paste, thyme, bay leaf, salt, and pepper.
Stir balsamic vinegar into the sauce during preparation.
Simmer until sauce thickens. Serve with steak and vegetables.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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