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Sirloin with Balsamic Reduction

Sirloin with Balsamic Reduction

5 1

This sirloin steak owes its great flavor to a savory combination of organic beef stock, garlic, balsamic vinegar and butter. It's a simple recipe that ensures great tasting beef each and every time.

serves 4 people

Ingredients

cost per recipe: $8.72

The price is determined by the national average.

  • 1

    boneless beef sirloin steak (about 1 1/4 pounds)

  • 2

    tablespoons olive oil

  • 2

    large shallot, chopped (about 1/2 cup)

  • 2

    cloves garlic, minced

  • 1

    tablespoon all-purpose flour

  • 2

    cups Swanson® Organic Beef Stock

  • 2

    tablespoons balsamic vinegar

  • 1

    tablespoon butter

  • 1

    tablespoon chopped fresh rosemary leaves

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How to Make It

Step 1

Season the beef as desired.  Heat half the oil in a 12-inch skillet over high heat.  Add the beef and cook for 6 minutes or until well browned on both sides.  Remove the beef from the skillet.

Step 2

Heat the remaining oil in the skillet.  Add the shallots and cook for 2 minutes, stirring often.  Add the garlic and cook and stir for 1 minute.  Add the flour and cook and stir for 1 minute.

Step 3

Add the stock and vinegar and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Cook for 4 minutes or until the stock mixture is reduced by half.

Step 4

Return the beef to the skillet.  Reduce the heat to medium-low.  Cook for 5 minutes for medium or until desired doneness.  Stir in the butter.  Season to taste.  Slice the beef and serve with the sauce.  Sprinkle with the rosemary.

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Made With
Swanson® Organic Beef Stock

Swanson® Organic Beef Stock

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Ratings & Reviews

(1)
  • Cadence W.

    January 4, 2017

    THIS IS AMAZING!

    I saw this recipe last night and was surprised that there were no ratings yet cause it looked pretty good. WELL, let me tell you, its BETTER than pretty good. Its amazing. I used sirloin filets and only one shallot (but it was a big shallot!). Everything else I left the same. I served it over acini de pepe pasta with a side of roasted asparagus... so fantastic. Everyone in the family loved it. (and I managed to hide the very limited leftovers in the fridge so I could eat it today for lunch!) It takes a lot to please my family, and this is a keeper.

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