Shallot & red wine sauce

Recipe uploaded by

Gordon Ramsay

6 ratings

Recipe by Gordon Ramsay

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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.

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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

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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 or brown chicken stock, preferably homemade
• knob of butter

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Difficulty and servings

Serves 4

Preperation 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

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