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

    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

    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

    rose-mar-ee

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

  • 5 tbsp 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

    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)

settii's picture

Special beef burgers need a special sauce, and this is it!! Only problem is the wine... a whole bottle gone. I used a decent Cabernet Shiraz.. half into the sauce and the rest into the cook while waiting for the sauce to reduce! It does take a bit longer than the recipe suggests to get to 'reduced by two thirds.' So..back to wine rack for another bottle to accompany this great dish. If there is any sauce left over (ha, ha) then I will freeze it.

bobbyg's picture

We also did the oven chips with this. And I added mushrooms to the sauce, which were a nice addition.

julietosh's picture
5

Forgot to rate!

julietosh's picture
5

Cracking sauce, very easy to make too. Used a merlot which was great. Think I will try it with a sweeter dessert wine next time to eat with pheasant.

smurph75's picture
4

Really enjoyed the sauce. try using half red wine and port rather than the 400mls of wine, it just adds that extra zing to an already great sauce

elsvuijsters's picture
5

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
5

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
5

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
5

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
5

Sorry, forgot to rate the receipe !

winniexx's picture
4

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
5

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
5

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

andrewlashley's picture
5

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
5

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

purpleflufff's picture
4

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
5

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

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