Spooning shallot & red wine sauce on a steak

Shallot & red wine sauce

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(67 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

Nutrition and extra info

  • Freezable


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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
    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…

  • 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…


  1. 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.

  2. Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.

  3. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

  4. 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.

  5. Pour in 400ml beef or brown chicken stock and bring to the boil.

  6. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.

  7. Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

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Comments, questions and tips

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3rd Nov, 2018
Very disappointing sauce. Takes ages and tastes pretty awful with the balsamic overpowering the whole thing. Yes! I did reduce to a syrup and yes it was good quality.
Suffolk Primrose
31st Dec, 2017
20 minutes?? NO WAY!! That must be a typo that needs correcting! It took over 2 hours. I began reading reviews as I was reducing. Slightly fearful of what I'd end up with!! Top tips: use banana-shallots - quicker easier and better flavour. To avoid vinegar/ acid - and make sure thick enough at end - properly reduce at each stage. It takes ages but is really important to properly do. I then took out rosemary sticks, (all leaves had come off) And blitzed the rest. At end added a splash or 2 of Marsala. Marsala made very positive difference. Final step - meat juices from phase 1 of cooking beef wellington.
Mark Ashley's picture
Mark Ashley
25th Dec, 2017
Shockingly bad! Just tastes acidic and takes way way longer than 20 minutes. Wasted £10 on wine and stock and ended up chucking it away. Ramsay would be using his own foul language if he was served this muck.
26th May, 2017
I meant to post 5 stars
26th May, 2017
This was delicious. Only took me 10 minutes or so in the pan I cooked the steak in. I halved the recipe and only had stockpots but even so was amazing and soooo easy
9th Jul, 2016
What an absolute waste of time and ingredients. This has taken well over double the specified time to reduce. I made this in the hope I could get it done, eat dinner and then go out. An hour later and I'm not even close. I'm sure it would taste delicious but disappointed in how inaccurate the cook time is.
Joesyjo's picture
6th Sep, 2015
I changed the wine and stock to 300ml instead of 400ml after reading other comments. This worked perfectly. Everyone loved it.
14th Aug, 2015
This made a pretty good sauce, but I think you should use slightly less red wine (next time I'll try it with 300ml instead of 400ml) and it definitely takes a lot longer than this says!
1st Feb, 2015
I use this recipe with some brisket in the slow cooker and it makes the most yummy rich gravy to go with roasties or buttery mash, yorkshires and the meltingly tender beef. I make on the hob as per the recipe up to adding the red wine to the pan, at this point I take off the heat and then stir in a beef stock pot, with no water- a stock cube would probably do just as well. Then I simply transfer everything to the slow cooker, add my beef and cook on low for 8 hours. Once done I remove the beef and strain the liquid in to a pot and bubble until a nice consistency. So easy and family can't get enough.
14th Dec, 2014
Made this for go with herb crusted rack of lamb and it was perfect. I did strain it before adding stock to remove shallots but only because I wanted a smooth jus. Really good will definitely make it again.


8th Sep, 2015
At the risk of sounding a complete novice; what is the reason for reducing the wine first and stock second as opposed to adding both together and reducing? thanks in advance
16th Sep, 2014
Could I make this ahead then warm through and add the steak juices just before serving?
19th Sep, 2014
Yeah sure! First just take some clingfilm and put it directly on top of the liquid's surface to stop a skin forming though.
Immycooks's picture
22nd Aug, 2015
Really tasty. We used a tin of chopped tomatoes with a stock cube stirred in, instead of the stock. This is a great recipe and made plenty of sauce for our steaks. Would definitely make this again. :)
ExiledRoyal's picture
28th Mar, 2015
Brilliant taste and definitely one I'll do again. However, 5 minutes Prep. time and 20 minutes cooking isn't going to happen. From scratch it took me an hour.