Red wine sauce

PennyBy Penny    

April 3, 2016


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


1Heat 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

2Add the balsamic and cook until it has become a syrup

3Add in the wine and cook until reduced by two thirds

4Add in the beef stock bring to the boil and then simmer until it's reduced again by two thirds

5Remove the garlic and rosemary. Now whisk in the cold butter to get a glossy sauce . Add in juices from rested steaks before serving


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