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Red wine sauce

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

Add the balsamic and cook until it has become a syrup

3

Add in the wine and cook until reduced by two thirds

4

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

5

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

Nutrition Facts

Servings 1