Shallot & red wine sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 250g shallotsliced
- 4 tbsp olive oil
- 1 garlic clovelightly crushed
- sprig rosemary
- 5 tbsp balsamic vinegar
- 400ml red wine
- 400ml beef stockor brown chicken stock, preferably homemade
- knob of butter
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
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.
