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Steak & sticky red wine shallots

Steak & sticky red wine shallots

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A star rating of 4.4 out of 5.29 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal524
fat33g
saturates16g
carbs10g
sugars10g
fibre1g
protein40g
salt1.87g
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Ingredients

  • 8 brown shallots , peeled and quartered but left whole at the root
  • 2 sirloin steaks , about 175g/6oz each
  • crushed black peppercorns
  • 25g butter
  • 4 tbsp balsamic vinegar
  • large glass red wine , about 175ml/6fl oz
  • 150ml beef stock

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2007

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Overall rating

A star rating of 4.4 out of 5.29 ratings
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