Shallot & red wine sauce
This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
- 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.
- Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.
- 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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http://www.bbcgoodfood.com/recipes/2514/
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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 stock or brown chicken stock, preferably homemade
- knob of butter
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Difficulty and servings
Serves 4
Preparation 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 stock or brown chicken stock, preferably homemade
- knob of butter
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