Shallot & red wine sauce
- Preparation and cooking time
- Serves 4
- 250g shallot, sliced
- 4 tbsp olive oil
- 1 garlic clove, lightly crushed
- sprig rosemary
- 5 tbsp balsamic vinegar
- 400ml red wine
- 400ml beef stock or brown chicken stock, preferably homemade
- knob of butter
- STEP 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.
- STEP 2
Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
- STEP 3
Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
- STEP 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.
- STEP 5
Pour in 400ml beef or brown chicken stock and bring to the boil.
- STEP 6
Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
- STEP 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.