Shallot & red wine sauce

Shallot & red wine sauce

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(48 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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elsvuijsters's picture
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Absolutley wonderful sauce! Just takes some time,I made it in the morning and reheated it at night,worked great.
I used a Pinot Noir wine in it.Served it with a ribeye steak, baked potatoes, very small brussel sprout....Gorgeous meal, thank you Mr. Ramsey!

andrewkay's picture

Tasted great, but skimmed some of the oil off during cooking. No need for 4 tbsp...

laceylou1's picture

Can you make this sauce the day before and re-heat it?

ryecatcher77's picture
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Forgot to rate. Done.

PS. I also found that the Rosemary leaves all fell off while stirring, meaning I could only remove the branch at the end of cooking. No big deal though. The taste from the Rosemary outweighs this minor inconvenience.

ryecatcher77's picture
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I used this recipe a couple of weeks ago. It was the first time I have ever made a red wine sauce.

I have to agree with most commenters in that it takes quite a bit longer to reduce down than the stated 20 mins -- you would really need to boil the hell out of it to match that time!

It's not a big issue though as you can easily time your other things around it, and your steaks need a rest anyway.

However, the wait is definitely worth it! I had it with a classic combination of a nice big fillet steak, green beans and chunky chips. It was delicious. Amazing. It has to go down as one of the tastiest meals I've ever cooked, primarily because of the sauce.

midgeholeberyl's picture
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Having read the comments about cooking taking longer than stated in the 'method' I cooked the sauce beforehand, and then re-heated it and added the knob of butter at the very last minute.
Delicious. I didn't have any shallots so used an ordinary finely chopped onion.

midgeholeberyl's picture
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Sorry, forgot to rate the receipe !

winniexx's picture
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I served this with Cumberland Sausage & Mash and it went perfectley with it. I didn't use Rosemary in the sauce though but even without it I thought it was delicious.

kfurber's picture
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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.

hannahm18's picture
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great tasting sauce, i enjoy it over and over :-)

andrewlashley's picture
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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....

t0xiccandy's picture
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Made this to accompany Gordon's beef wellington - delicious!!!

purpleflufff's picture
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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.

seoclock's picture

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

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

greypartridge's picture
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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!

greypartridge's picture
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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.

cathybailie's picture

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!!

stacyholl's picture
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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.

wrightho's picture
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Takes a long time, and the flavour is disappointing.

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