Shallot & red wine sauce

Shallot & red wine sauce

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(56 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 4
This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 250g shallot, sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, lightly crushed
  • sprig rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 5 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 400ml red wine
  • 400ml beef stock or brown chicken stock, preferably homemade
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments (68)

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
5

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
5

Amazing taste - took a lot longer than 20mins though

jfordtmc's picture
5

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

imfeelingmad's picture
5

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
5

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.

zendeling's picture
5

Absolutely fabulous.
This recipe is perfect, i am afraid people who are unsatisfied go wrong in the prep somewhere.
Reduction takes quite a while longer though

jrcorfield's picture
5

I also forgot to leave a rating

jrcorfield's picture
5

Have just held a dinner party and made this sauce to go with beef chops (rib-eyes with bone on) from Laverstoke farm (Jodie Scheckters organic farm in Hampshire).
My guests were in seven heaven with the sauce.
I tweeked it a bit as I thought it too thin (more akin to workhouse gruel) so added some gravy granuals to thicken it and boy how it went down with roast potato's rolled in polenta and mustard powder.
With buttered spring greens every plate was cleared.
A must for the next frite and steak night.

andyf0wler's picture
1

I'm not sure if the page is rendering the amount of vinegar required incorrectly today (5 tbsp balsamic vinegar), but this was absolutely foul.

I wanted a nice sauce for an important roast and instead ended up with something to sprinkle over fish and chips, and a ruined Easter roast.

boon3366's picture
4

Served this with the Tuscan pork & went down a treat. I removed all shallots/garlic & rosemary befor serving.

koochiekoochiecoo's picture

20 mins to cook lol its taken me 30 mins to chop the the shallots lol

rickmadbiker's picture
5

I forgot to give a rating!!!!!

rickmadbiker's picture
5

Did this today, I made enough for 4, used it with some frikadella (meatballs) tonight, my wife and I scoffed the lot, ab fab!!! I have been commanded by she who must be obeyed that this now becomes a regular item. I think the timings are a bit out, but PLEASE, persevere with it, it's worth it!. I have never used a G Ramsey before, being more a Delia/jamie follower, but this is brilliant!

scottishlassie's picture
5

This was really nice and worth the effort. I didnt read the recipe properly and totally marmalised the garlic so I couldn't fish it out - still tasted great. :)

lanna300winmag's picture

Wow this sauce was excellent. I made it for a moose wellington and it was fantastic. Lots of compliments from the gallery of consumers. Though I hate to admit, that near the end it wasn't thickening quite to what i expected and decided to shake a little gravy mix powder into the mix ..more to thicken as cornstarch or flour would do..but wanted a bit of flavouring with the thickner,,, when I say shake I mean I took the package and merely shook a few sprinkles on top. (Gordon would be apalled) however it worked. I had reduced it quite a bit, but didn't want the wellington to contine cooking inside the pastry and then be tough or dried out.
Absolutley F*** awesome sauce for the moose wellington. Next big wellington dinner will be elk. I'll let you know how it worked out ! cheers to Gord and/or whoever made this available to us wannabe chefs!!

smortions's picture

Pretty much followed the recipe to the letter BUT added a large dash of port towards the end, which I further reduced. Going to make this again soon...

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