Steak & sticky red wine shallots

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• Luca

  21 October 2010

  Luca commented on this recipe

  Could someone tell me.....if i wanted to make this recipe for 4, do I just double the ingredients ? Please don't laugh ?

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• Rachel_S

  03 November 2010

  Rachel_S rated and commented on this recipe

  

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

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• chris

  22 November 2010

  chris rated and commented on this recipe

  

  Delicious, had it with mash which absorbed the sauce

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• donvos

  13 December 2010

  donvos rated and commented on this recipe

  

  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

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• SouthernGourmetCook

  06 January 2011

  SouthernGourmetCook rated and commented on this recipe

  

  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.,

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• Jennahead

  15 February 2011

  Jennahead commented on this recipe

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

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• Von

  15 February 2011

  Von rated and commented on this recipe

  

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

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• xcxhannahxcx

  21 February 2011

  xcxhannahxcx rated this recipe

  

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• Towny

  01 March 2011

  Towny rated and commented on this recipe

  

  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!

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• Towny

  01 March 2011

  Towny commented on this recipe

  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!

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• indichick

  03 April 2011

  indichick rated and commented on this recipe

  

  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!!!!

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• charliechopin

  23 August 2011

  charliechopin rated and commented on this recipe

  

  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.

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• Hannah.o

  20 November 2011

  Hannah.o commented on this recipe

  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 ...

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• aprilavril29

  19 February 2012

  aprilavril29 rated and commented on this recipe

  

  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!

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• Misss Agata

  22 February 2012

  Misss Agata commented on this recipe

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

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• Iri

  05 March 2012

  Iri commented on this recipe

  Something new. Shallots were amazing.

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• Simona

  18 May 2012

  Simona commented on this recipe

  isn't there a bit of the recipe missing?

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• Plenders wife

  28 July 2012

  Plenders wife rated and commented on this recipe

  

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

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• Andrea

  13 February 2013

  Andrea rated and commented on this recipe

  

  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.

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• foodie

  15 March 2013

  foodie rated and commented on this recipe

  

  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

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

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

Per serving

524 kcalories, protein 40g, carbohydrate 10g, fat 33 g, saturated fat 16g, fibre 1g, sugar 10g, salt 1.87 g

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