Steak & sticky red wine shallots

Steak & sticky red wine shallots

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(26 ratings)

Prep: 5 mins


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



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

  • 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


  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.

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Comments, questions and tips

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10th Mar, 2014
This is my favourite steak recipe and has become one of my signature dishes. It's just as nice as any steak you could get in a restaurant. Very important to let your steak rest for a bit after cooking, it makes a big difference to its tenderness. Everyone I make this for absolutely loves ex-boyfriend even still asks me to cook it for him now! Lol.
29th Jul, 2013
This was amazing! Made it once for a girls night dinner, and it was a success!
15th Mar, 2013
Been searching a long time to find a reasonably simple, quick but tasty sauce for steak. This is it. Have used it with chips, but it is brilliant in steak baguette
13th Feb, 2013
Quite pleasant, but way too tangy from the vinegar from my point of view, very overpowering. And we did a small amount of stilton sauce to counteract it, which I'm glad we did!! If I made it again, I'd only use one tbsp balsamic vinegar, especially as I realised we'd put in 250ml rather than 175ml of red wine (large glass!). It does take a while to reduce, too, and the instruction of adding the beef stock and simmering until everything 'comes together' is far too vague, what would have been more helpful would be to know what consistency you're aiming for.
restrie16's picture
28th Jul, 2012
Excellent, but cooked the steaks last on a griddle separately, as the reduction takes quite a while.
18th May, 2012
isn't there a bit of the recipe missing?
5th Mar, 2012
Something new. Shallots were amazing.
22nd Feb, 2012
Really great! Easy to make and easy to impress others. Make sure you cover the steaks with the tin foil while preparing your shallots.
19th Feb, 2012
made this for a valentines meal along with some paprika sweet potato chips from another good food recipe- steak a chips with a twist! my partner, a trained chef, loved it and i've been ordered to make it again soon. Very easy and quick- recommend!
20th Nov, 2011
Amazing eveeryone loveed it i added some sugar to the shallots and it was gorgeous cant wait to do it again.And everyone was impressed ...


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