- 250g shallot, sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, lightly crushed
- sprig rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 5 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 400ml red wine
- 400ml beef stock or brown chicken stock, preferably homemade
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
Pour in 400ml beef or brown chicken stock and bring to the boil.
Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.