Steak & sticky red wine shallots

Steak & sticky red wine shallots

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(25 ratings)

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Cooking time

Prep: 5 mins

Skill level

Easy

Servings

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

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
524
protein
40g
carbs
10g
fat
33g
saturates
16g
fibre
1g
sugar
10g
salt
1.87g

Ingredients

  • 8 brown shallots, peeled and quartered but left whole at the root
  • 2 sirloin steaks, about 175g/6oz each
  • crushed black peppercorns
  • 25g butter
  • 4 tbsp balsamic vinegar
  • large glass red wine, about 175ml/6fl oz
  • 150ml beef stock

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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.

Recipe from Good Food magazine, February 2007

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Comments

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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Delicious, had it with mash which absorbed the sauce

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

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