- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 175ml port
- 175ml red wine
- 1 rosemary sprig
- 1 bay leaf
- 800ml beef stock
- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- pinch sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.