Shallot & red wine sauce

Shallot & red wine sauce

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(58 ratings)

Prep: 5 mins Cook: 20 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 the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

  2. Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.

  3. Pour in the 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.

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Comments, questions and tips

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15th Feb, 2013
I made this to go with a rack of lamb for a valentines meal. We thought it worked really well. Will definitely make again.
31st Jan, 2013
Great recipe - I'd also recommend adding 1-2 tsp of brown sugar whilst the stock is reducing if you like a little sweet edge to your sauces
21st Dec, 2012
I made this sauce on Saturday night with some lovely steaks for a family meal,everyone loved it so I am making it again for friends to go with venison on Christmas Day. One think I did do different was I blended to smooth sauce so no bits from shallots. May add some blackberries for a variation.
14th Dec, 2012
Excellent and easy. I used bought liquid stock which was fine. I strained the sauce before serving to get a smooth finish. Great for Steak Rossini. I'm doing again in a few days.
1st Dec, 2012
Amazing taste - took a lot longer than 20mins though
4th Nov, 2012
This sauce is absolutely fantastic! The sauce definitely takes a while to make, but well worth it.
27th Oct, 2012
Great depth of flavour, i have made this a few times and it's now my favourite red wine sauce recipe! Even without any of the steak juices it's delicious. takes longer than 30mins, but to speed up the process increase the heat! definitely worth the wait, and the onions taste delicious and sweet. cannot recommend this recipe enough!
13th Sep, 2012
superb, but allow extra time for reducing
10th Aug, 2012
Ive just finished making this sauce for a dinner party that we're holding. Granted, it took a little longer to make than stated, but not much. This is my first attempt at making a jus for steak, and I so wanted it to be GREAT. I wasnt disappointed ..... it was absolutely FANTASTIC!!!!! Followed the recipe to the letter, and i definately wont be trying to improve on a sauce that, in my opinion, is already perfect. Thank you Gordan for passing this little gem on.
12th Jun, 2012
Absolutely fabulous. This recipe is perfect, i am afraid people who are unsatisfied go wrong in the prep somewhere. Reduction takes quite a while longer though


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