Red wine sauce

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 250g chopped shallots
 Glug of olive oil
 1 garlic clove crushed
 4 tblspn balsamic vinegar
 400ml red wine
 400ml beef stock
 Knob of cold butter

1

Heat the oil in a pan and sauté the shallots until just browning . Add in the garlic and rosemary along with a pinch of pepper . Cook for another 3 minutes being careful not to burn the shallots and garlic

2
3
4
5

Add the balsamic and cook until it has become a syrup

6
7
8
9

Add in the wine and cook until reduced by two thirds

10
11
12
13

Add in the beef stock bring to the boil and then simmer until it's reduced again by two thirds

14
15
16

Remove the garlic and rosemary. Now whisk in the cold butter to get a glossy sauce . Add in juices from rested steaks before serving

Category

Ingredients

 250g chopped shallots
 Glug of olive oil
 1 garlic clove crushed
 4 tblspn balsamic vinegar
 400ml red wine
 400ml beef stock
 Knob of cold butter

Directions

1

Heat the oil in a pan and sauté the shallots until just browning . Add in the garlic and rosemary along with a pinch of pepper . Cook for another 3 minutes being careful not to burn the shallots and garlic

2
3
4
5

Add the balsamic and cook until it has become a syrup

6
7
8
9

Add in the wine and cook until reduced by two thirds

10
11
12
13

Add in the beef stock bring to the boil and then simmer until it's reduced again by two thirds

14
15
16

Remove the garlic and rosemary. Now whisk in the cold butter to get a glossy sauce . Add in juices from rested steaks before serving

Red wine sauce

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