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Beef Fillets in Balsamic Sauce

Course Beef


  • 4 tablespoons extra-virgin olive oil plus oil to coat steaks divided
  • 4 tablespoons butter ½ stick
  • 1 medium yellow onion thinly sliced
  • Pinch of salt
  • Pinch of black pepper
  • ½ cup dry white wine
  • ½ cup Marsala wine
  • ½ cup beef broth
  • 2 tablespoons balsamic vinegar
  • 6 beef tenderloin fillets 6 ounces each
  • Pinch of finely chopped parsley
  • 6 fresh rosemary sprigs


To make sauce:

  • Heat 4 tablespoons oil and the butter in large saute pan over medium heat.
  • Add onion, salt and pepper; cook 10 minutes or until onions are caramelized, stirring frequently.
  • Add wines, broth, vinegar and bring to a boil. Reduce heat and simmer 10 to 15 minutes or until sauce is reduced by half.

To make beef:

  • Lightly rub fillets with remaining oil to coat; season with salt and pepper if needed.
  • Grill to desired doneness.
  • Place onions and sauce on large serving platter and top with steaks.
  • Garnish with parsley and sprigs of rosemary.