Shallot & red wine sauce

Shallot & red wine sauce

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(47 ratings)

By

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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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Method

  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.

Recipe from Good Food magazine, November 2005

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Comments

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Mellie66's picture
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Loved this recipe but found that it took nearer 50 minutes to reduce and even then I had to add a tiny amount of cornflour to thicken it. I also added half a teaspoon of redcurrant jelly to sweeten it a little before I passed it through a sieve. It tasted fabulous with Ramsay's beef wellington recipe as well, I'm just glad I started making the sauce 30 minutes before I put the wellington in the oven.

Times definitely need adjusting :)

annies51's picture
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Mostly followed the recipe, used a quality Pukara Estate Black current Balsamic (2 &1/2 tbls) & a superb South Aussie Shiraz...bloody beautiful...only thing did differently was to press flavours through a sieve as we like a smooth sauce....served this with the tenderest Rump steak & went a bit retro & made a pocket, filling it with some plump Sydney rock oysters....Very nice indeed ...Thank you Gordon Ramsay :-)

KenC's picture

This is close to a classic recipe, not a Gordon Ramsay 'special', so it's difficult to understand the negative comments. My suggestion would be....

Use echalion shallots, otherwise known as banana shallots., and fry these on a slightly lower heat initially (without colouring) for 5-7 minutes to release the sugars, then turn the heat up a little and brown slightly before continuing. This will ensure you don't get a bitter taste in the end result.

When you reduce the balsamic vinegar, do this to the point that the oil 'floats'. This will not look like a syrup in the pan; rather, it will look like lumpy brown bits mixed with the shallots in the pan. Then add the wine and follow the remaining instructions. If you reduce too far and get an overpowering 'jus' then just add a little water.

Personally, I prefer a smoother 'jus' so would put the end result through a fine sieve at the end of cooking. I also prefer a thicker 'jus', so rather than add a knob of butter, I would use the butter to make a small amount of roux (i.e. equal quantity of butter to flour) and then strain the reduction into this, cooking through to thicken.

Quality ingredients do matter, but you should still get a good quality 'jus' from using average quality balsamic vinegar and red wine. The type of grape (for the wine) can make a difference. I would typically use a Pinot Noir, which gives a slightly fruity 'jus'.

ryko25's picture

I was expecting the sauce to reduce to a nice, thick jus but instead it remained the same watery consistency throughout. After 40 mins of boiling away I was left with the 250ml as in the recipe but hadn't thickened in the slightest. Very bitter taste. Won't be following this recipe again.

nicola444's picture

I find it hard to understand the comments on the vinegar aspect. I made this and reduced the vinegar thoroughly before adding the wine, it was certainly not overpowering. Overall a hit but getting the reductions right was a lot of effort but overall everyone thoroughly enjoyed it. We paired it with the recipe for Tom Kerridge Black Treacle Beef and it was outstanding.

marleysaunt's picture

Having a big dinner party next week and gave this sauce a try last night to make sure it would be ok. We ate it with sirloin steak and it was absolutely gorgeous. I noticed, when reading the comments, that a few have said that they didn't like it...perhaps down to personal taste of the cooks but I would strongly suggest that the wine and balsamic vinegar HAVE to be very good quality....the balsamic vinegar is more important than the wine in my opinion.....don't forget who's giving you this recipe...Gordon Ramsay wouldn't use just any old cheap balsamic ! and yes, it does take longer to reduce than stated but you can make it in advance and just add the juices before warming it up

geheimnis's picture

I agree with others on the vinegar front. It was all I could taste, however my father loved it, but the taste made me cringe. So glad I tasted before serving.
I will try this recipe once more, but cutting the vinegar down to 1 tbsp.
Served with Pan roasted duck breast, mashed potatoes and wilted asparagus.

criticalcook's picture

I agree with Andy, tastes like vinegar, takes ages to cook - 60 mins or so and was a waste of a good bottle of red wine, why oh why do you publish recipes that do not work as stated?

hutch0806's picture
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Excellent flavour, used with Chicken (for the wife) and Duck breast 4 me - lovely!

megflah's picture

Love this recipe....everyone keeps saying how much longer it takes than 20 mins but doesn't specify how long?! So I thought I'd let you all know, prep takes 10 mins with 55 mins of cooking, the sauce takes ages to reduce. Enjoy!

arsenal-yummy's picture
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A disappointing to be honest. But it had the virtue of being easy to make! Thought it made a lot of sauce, almost too much for our needs.

ruthy10's picture
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I made this to go with a rack of lamb for a valentines meal. We thought it worked really well. Will definitely make again.

jonnyhart's picture

Great recipe - I'd also recommend adding 1-2 tsp of brown sugar whilst the stock is reducing if you like a little sweet edge to your sauces

gilesey's picture

I made this sauce on Saturday night with some lovely steaks for a family meal,everyone loved it so I am making it again for friends to go with venison on Christmas Day. One think I did do different was I blended to smooth sauce so no bits from shallots. May add some blackberries for a variation.

marymoss's picture
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Excellent and easy. I used bought liquid stock which was fine. I strained the sauce before serving to get a smooth finish. Great for Steak Rossini. I'm doing again in a few days.

gillianmartin30's picture
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Amazing taste - took a lot longer than 20mins though

jfordtmc's picture
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This sauce is absolutely fantastic! The sauce definitely takes a while to make, but well worth it.

imfeelingmad's picture
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Great depth of flavour, i have made this a few times and it's now my favourite red wine sauce recipe! Even without any of the steak juices it's delicious. takes longer than 30mins, but to speed up the process increase the heat! definitely worth the wait, and the onions taste delicious and sweet. cannot recommend this recipe enough!

lau70lau's picture
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superb, but allow extra time for reducing

tbsxy1's picture

Ive just finished making this sauce for a dinner party that we're holding. Granted, it took a little longer to make than stated, but not much. This is my first attempt at making a jus for steak, and I so wanted it to be GREAT. I wasnt disappointed ..... it was absolutely FANTASTIC!!!!! Followed the recipe to the letter, and i definately wont be trying to improve on a sauce that, in my opinion, is already perfect. Thank you Gordan for passing this little gem on.

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