- 8 brown shallot, peeled and quartered but left whole at the root
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 sirloin steak, about 175g/6oz each
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- crushed black peppercorns
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- large glass red wine, about 175ml/6fl oz
- 150ml beef stock
Simmer the shallots in a pan of water for 2-3 mins, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 mins on each side for medium or until done to your liking.
Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few mins. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. Spoon the shallots over the steaks and serve withgreen beans and chips.