Spooning shallot & red wine sauce on a steak

Shallot & red wine sauce

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(76 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 a dairy product made from separating whole milk or cream into fat and…


  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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Sarah Spedding's picture
Sarah Spedding
23rd Apr, 2019
I love this recipe's vibrant flavour. It does take a while to reduce the sauce at each stage, but its worth it. I use it to add depth to a chilli con carne.
Bernard Powell
8th Mar, 2019
Shame I couldn't enter zero stars! Too many shallots, far too much oil and far too much balsamic vinegar suggested. Took a lot of doctoring to make a passable sauce.
spindoctor's picture
19th Jan, 2019
Just made this but used 2 tbsp of balsamic and then liquidized the finished sauce so it was smooth. The onions when liquified thickened the sauce to a nice coating consistency. Prep time for me was what was stated even with liquidizing the sauce I used a wide bottom saute pan to brown/caramelize the onions and reduce the sauce quickly. Just used it on my beef burger and chips (homemade). It is not the best red wine sauce I have eaten but I did use a £2.20 bottle of balsamic vinegar from Sainsbury's which is why I cut down on the vinegar!!
9th Dec, 2018
I halved the quantities and there was more than enough for 4 people to have with fillet steak. I used half red wine and half port together with 1 oxo stock cube. Once reduced the sauce was a nice consistency with a lovely gloss.
Jacqui Gibbons's picture
Jacqui Gibbons
21st Nov, 2018
Nice jus for a fillet stk enjoyed it better than last one
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


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
spindoctor's picture
19th Jan, 2019
Reducing the wine first evaporates the alcohol. Cooking the onions on high removes the acid and helps the onions to form a sugar skin (caramelize)
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.
spindoctor's picture
18th Jan, 2019
When you want to reduce a sauce quickly put the liquid in a wide frying pan! The larger the service area of the pan the faster the sauces reduces. In a large shallow frying/saute pan this sauce would take minutes to reduce on high heat.
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.
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