steak with balsamic vinegar sauce
The real balsamic vinegar is an artisanal product from Modena in Italy. It is matured in wooden barrels, without the addition of other ingredients. To each new barrel, a quantity of vinegar from the oldest barrel is added to start the maturing process. 12 years is about the minimum age at which the special characteristics of this noble vinegar come to the fore. The longer the maturation, the better the taste. We have had the privilege of tasting 100-year-old aceto balsamico. This is not only indescribable in terms of taste, but also more expensive than gold. Know that at that age, more than 80% of the original volume has evaporated.

steak with balsamic vinegar sauce

ingredients - info shallot garlic olive oil red balsamic vinegar beef stock
strawberry jam red wine capers steaks pasta Parmesan
Creative Cooking
Fry finely chopped shallots and garlic in some olive oil. Add a glass of red balsamic vinegar, beef stock, a tablespoon of strawberry jam and red wine. Allow to reduce. Thicken if necessary. Stir a spoonful of drained capers into the sauce. Fry the steaks to the desired cuisson. Pour sauce over them. Serve with pasta and Parmesan, unless the dish is part of a real Italian multi-course menu. In that case, nothing else is needed.
Belgian Cuisine

menu

taste and tradition

the fiery passion
The real balsamic vinegar is an artisanal product from Modena in Italy. It is matured in wooden barrels, without the addition of other ingredients. To each new barrel, a quantity of vinegar from the oldest barrel is added to start the maturing process. 12 years is about the minimum age at which the special characteristics of this noble vinegar come to the fore. The longer the maturation, the better the taste. We have had the privilege of tasting 100-year- old aceto balsamico. This is not only indescribable in terms of taste, but also more expensive than gold. Know that at that age, more than 80% of the original volume has evaporated.
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steak with

balsamic vinegar

sauce

Belgian Cuisine

taste and tradition

Creative Cooking Directions
Fry finely chopped shallots and garlic in some olive oil. Add a glass of red balsamic vinegar, beef stock, a tablespoon of strawberry jam and red wine. Allow to reduce. Thicken if necessary. Stir a spoonful of drained capers into the sauce. Fry the steaks to the desired cuisson. Pour sauce over them. Serve with pasta and Parmesan, unless the dish is part of a real Italian multi-course menu. In that case, nothing else is needed.
Ingredients
ingredients - info shallot garlic olive oil red balsamic vinegar beef stock
strawberry jam red wine capers steaks pasta Parmesan
the fiery passion