Shallot & red wine sauce

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• smithdar

  10 November 2007

  smithdar rated this recipe

  

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• 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.

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• 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.

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• 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.

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• Rightho

  01 March 2008

  Rightho rated and commented on this recipe

  

  Takes a long time, and the flavour is disappointing.

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• Belkey

  05 April 2008

  Belkey rated this recipe

  

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• 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.

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• 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!!

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• Beth

  05 October 2008

  Beth rated this recipe

  

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• 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.

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• 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!

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• 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.

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• 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.

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• 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.

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• Georgelikescake

  21 March 2009

  Georgelikescake rated this recipe

  

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• T0xicCandy

  05 April 2009

  T0xicCandy rated and commented on this recipe

  

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

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• 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....

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• Sir Galahad

  10 April 2009

  Sir Galahad rated this recipe

  

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• Hannah..x..

  20 April 2009

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

  

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

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• 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.

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Ingredients

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

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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 stock or brown chicken stock, preferably homemade
• knob of butter

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