Shallot & red wine sauce

Recipe uploaded by

Gordon Ramsay

13 ratings

Recipe by Gordon Ramsay

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Making stock

1. Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
2. Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.
3. Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

Latest comments and suggestions

• smithdar

  10 November 2007

  smithdar rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jake

  14 December 2007

  Jake commented on this recipe

  This takes longer than 20 minutes to reduce the liquids, but it's a very nice sauce. I'd do it again, but allow plenty of time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rosemary

  07 February 2008

  Rosemary rated and commented on this recipe

  

  Great. Can be done well in advance and goes really well with Beef Wellington. A firm favourite.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rosemary

  07 February 2008

  Rosemary commented on this recipe

  Great. Can be done well in advance and goes really well with Beef Wellington. A firm favourite.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rightho

  01 March 2008

  Rightho rated and commented on this recipe

  

  Takes a long time, and the flavour is disappointing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  05 April 2008

  Belkey rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stacyholl

  14 June 2008

  Stacyholl rated and commented on this recipe

  

  As per other comments takes a while to cook, however the flavour was superb. Used it with Venison Medallions as opposed to Beef steak. Highly recommended.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cathy

  01 October 2008

  Cathy commented on this recipe

  Used this sauce on beef olives.....to die for and have passsed it on to all my mates. First time I have used a Gordan Ramsey recipe, I am more Delia and Jamie but was very impressed. Come on Gordan!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  05 October 2008

  Beth rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• greypartridge

  06 December 2008

  greypartridge rated and commented on this recipe

  

  I found it absolutely delicious, though it did take longer than said to reduce. That's no problem because it could be made in advance. Reading Rightho's verdict I wonder whether he/she was using rubbish wine or stock or vinegar.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• greypartridge

  06 December 2008

  greypartridge commented on this recipe

  I made the sauce with the listed ingredients. We happened to be cooking French partridges, which I'd stuffed with chopped apple and apricot mustard, though the sauce is clearly designed for a darker meat. I wouldn't have done this with English partridges. The occasion was just lunch. The wine was a pinot noir, the stock was grouse stock and the vinegar was an organic apple balsamic vinegar. I kept tasting the sauce and it got steadily better as it reduced. Thank you, Gordon!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• greypartridge

  09 December 2008

  greypartridge commented on this recipe

  Had some sauce left over which I froze. Reheated fine and was delicious with roast young grouse.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• seoclock.co.uk

  21 January 2009

  seoclock.co.uk commented on this recipe

  Absolutley gorgeous, and healthier than when made with a butter and wine roux.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Girl Flower

  19 February 2009

  Girl Flower rated and commented on this recipe

  

  Very good sauce, did take much longer than stated but was glad I had been warned by my fellow Good Food chefs and so I allowed for this. Would make again, went very well with steaks for our valentines dinner.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Georgelikescake

  21 March 2009

  Georgelikescake rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• T0xicCandy

  05 April 2009

  T0xicCandy rated and commented on this recipe

  

  Made this to accompany Gordon's beef wellington - delicious!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sir Galahad

  10 April 2009

  Sir Galahad commented on this recipe

  This sauce is wonderful and I mean truly wonderful when used to drench a fresh venison steak, the onions burst with the vinegar flavour which then hits you with a robust wine falvour.... mouthwatering....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sir Galahad

  10 April 2009

  Sir Galahad rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hannah..x..

  20 April 2009

  Hannah..x.. rated and commented on this recipe

  

  great tasting sauce, i enjoy it over and over :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katharine

  18 July 2009

  Katharine rated and commented on this recipe

  

  First Gordon recipe I have ever tried, and will most definitely be trying more as this is delicious! Took a wee while to reduce down, but as was doing Gordon's oven chip and the steaks simulatenously it was not to not have to constantly watch over it. Will make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2514/

Your binder

Ingredients

• 250g shallots , sliced
• 4 tbsp olive oil
• 1 garlic clove , lightly crushed
• sprig rosemary
• 5 tbsp balsamic vinegar
• 400ml red wine
• 400ml beef or brown chicken stock, preferably homemade
• knob of butter

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 250g shallots , sliced
• 4 tbsp olive oil
• 1 garlic clove , lightly crushed
• sprig rosemary
• 5 tbsp balsamic vinegar
• 400ml red wine
• 400ml beef or brown chicken stock, preferably homemade
• knob of butter

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk