Steak & sticky red wine shallots

Steak & sticky red wine shallots

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 5 mins

Easy

Serves 2
People will think you've been cooking for hours with this rich and meaty dish, ready in under 30 minutes

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal524
  • fat33g
  • saturates16g
  • carbs10g
  • sugars10g
  • fibre1g
  • protein40g
  • salt1.87g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 8 brown shallots, peeled and quartered but left whole at the root
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 sirloin steaks, about 175g/6oz each
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • crushed black peppercorns
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 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…

  • large glass red wine, about 175ml/6fl oz
  • 150ml beef stock

Method

  1. Simmer the shallots in a pan of water for 2-3 mins, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 mins on each side for medium or until done to your liking.

  2. Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few mins. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. Spoon the shallots over the steaks and serve withgreen beans and chips.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
charliechopin
23rd Aug, 2011
4.05
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.
indichick
3rd Apr, 2011
5.05
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!!!!
towny43
1st Mar, 2011
5.05
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!
towny43
1st Mar, 2011
5.05
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!
vonnie
15th Feb, 2011
5.05
This was gorgeous: The best steak I've ever cooked. Very quick and easy too. Will be cooking this one again and again!
jennahead
15th Feb, 2011
This was absolutely BEAUTIFUL! The best steak I've ever eaten.
southerngourmetcook
6th Jan, 2011
5.05
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.,
donnavosper
13th Dec, 2010
4.05
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
chrisclark412
22nd Nov, 2010
5.05
Delicious, had it with mash which absorbed the sauce
rachel_symes
3rd Nov, 2010
3.05
Made this for a Monday evening meal. Quick, tasty and went down a treat - will be making again.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.