Steak & sticky red wine shallots

Steak & sticky red wine shallots

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 5 mins

Easy

Serves 2
People will think you've been cooking for hours with this rich and meaty dish, ready in under 30 minutes

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal524
  • fat33g
  • saturates16g
  • carbs10g
  • sugars10g
  • fibre1g
  • protein40g
  • salt1.87g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 8 brown shallot, peeled and quartered but left whole at the root

    Shallot

    shal-lot

    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

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • crushed black peppercorns
  • 25g butter

    Butter

    butt-err

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

  • 4 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…

  • large glass red wine, about 175ml/6fl oz
  • 150ml beef stock

Method

  1. 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.

  2. 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (36)

jeanieh's picture

This is my favourite steak recipe and has become one of my signature dishes. It's just as nice as any steak you could get in a restaurant. Very important to let your steak rest for a bit after cooking, it makes a big difference to its tenderness. Everyone I make this for absolutely loves it...my ex-boyfriend even still asks me to cook it for him now! Lol.

sarahloeberg's picture

This was amazing! Made it once for a girls night dinner, and it was a success!

jillbrain's picture
5

Been searching a long time to find a reasonably simple, quick but tasty sauce for steak. This is it. Have used it with chips, but it is brilliant in steak baguette

andrealphus's picture
3

Quite pleasant, but way too tangy from the vinegar from my point of view, very overpowering. And we did a small amount of stilton sauce to counteract it, which I'm glad we did!! If I made it again, I'd only use one tbsp balsamic vinegar, especially as I realised we'd put in 250ml rather than 175ml of red wine (large glass!). It does take a while to reduce, too, and the instruction of adding the beef stock and simmering until everything 'comes together' is far too vague, what would have been more helpful would be to know what consistency you're aiming for.

restrie16's picture
5

Excellent, but cooked the steaks last on a griddle separately, as the reduction takes quite a while.

simona8's picture

isn't there a bit of the recipe missing?

irina5's picture

Something new. Shallots were amazing.

nivea___24's picture

Really great! Easy to make and easy to impress others. Make sure you cover the steaks with the tin foil while preparing your shallots.

aprilavril29's picture
5

made this for a valentines meal along with some paprika sweet potato chips from another good food recipe- steak a chips with a twist! my partner, a trained chef, loved it and i've been ordered to make it again soon. Very easy and quick- recommend!

hannah9511's picture

Amazing eveeryone loveed it i added some sugar to the shallots and it was gorgeous cant wait to do it again.And everyone was impressed ...

charliechopin's picture
4

This recipe can easily be made in under 30 minutes (contrary to what some have suggested), you simply need to keep the heat up high! Similarly, don't rush the final stage; reduce the stock to a sticky consistency unless you prefer more of a gravy than a sauce.

I would also say that although this professes to be a steak recipe, the steak is cooked entirely separately - and quite conventially. My point being that the sauce could just as easily acompany any other red meat, so don't worry if you haven't got steak.

indichick's picture
5

This is literally the best meal I have ever cooked! Made for my partner who lives in India (no beef in India) when he came home to London. Accompanied by mash and broccoli. A-M-A-Z-I-N-G!!!!

towny43's picture
5

made this recipe tonight for me after craving steak for a week and it didn't disappoint! Beautiful. Definitely benefitted from having the sugar in. Am doing weight watchers so took out the butter and used spray oil instead but still very delicious!

towny43's picture
5

made this recipe tonight for me after craving steak for a week and it didn't disappoint! Beautiful. Definitely benefitted from having the sugar in. Am doing weight watchers so took out the butter and used spray oil instead but still very delicious!

vonnie's picture
5

This was gorgeous: The best steak I've ever cooked.
Very quick and easy too. Will be cooking this one again and again!

jennahead's picture

This was absolutely BEAUTIFUL! The best steak I've ever eaten.

southerngourmetcook's picture
5

This recipe is very good. I put garlic in my version plus, the balsamic vinegar was replaced with Red Wine Vinegar with Pomegranate (Pomegranate is so good for you)
Tip & Trick regarding Vinegar enhanced recipe's
Here's a little southern tip for you! I always use vinegar (of all types) depending upon the grade of beef I'm using to tenderize it & enhanced the flavor. Vinegar is a magical ingredient. It doesn't take but a couple of tablespoons or less to enhance the flavor and tenderize it. I use it in my pot roast, steaks marinated for the BBQ! You name it. Give it a try and your beef will always be much better. My vinegar of choice is, Red Wine Vinegar with Pomegranate or Red Wine Vinegar enhanced with garlic. Of course, the red vs. white wine rules still apply to the type of food you are preparing. Red Wine Vinegar for beef etc., White wine Vinegar for chicken, seafood, etc.,

donnavosper's picture
4

really nice, cooked for a friend who loved it too. We did slimmers world chips which means cut the potato into chips and boil for 10 mins before baking for 20 mins or until startin to brown, they are truly lovely. i made the sauce earlier in the day to save time which was good as it does take longer to reduce, worth the wait though

chrisclark412's picture
5

Delicious, had it with mash which absorbed the sauce

rachel_symes's picture
3

Made this for a Monday evening meal. Quick, tasty and went down a treat - will be making again.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.