Shallot and red wine steak sauce
This is a classic French steak sauce that’s perfect with your favourite cut. It’s slightly rich but not overpowering, the perfect accompaniment to your steak.
- 250g shallots
- 400ml red wine (Remember: If you don’t like the flavour of the wine when you drink it, don’t cook with it)
- 400ml beef stock or chicken stock
- 5 tbsp balsamic vinegar
- 4 tbsp olive oil
- 1 garlic clove
- A sprig of rosemary
- A knob of butter
- Salt and black pepper, to taste
Slice the shallots, gently crush the garlic and make up your stock.
Heat a medium saucepan on a high heat. Add the olive oil and cook the shallots until lightly brown. Stir regularly so the shallot doesn’t stick.
Season the shallots with black pepper.
Add the garlic clove and sprig of rosemary.
Cook for another 3 minutes, regularly stirring so it doesn’t burn.
Add the balsamic vinegar and cook until it forms a syrup.
Once you have the syrup, add the red wine and cook until it’s reduced by about two thirds.
Add the stock and bring it to the boil.
Turn down the heat and leave it to simmer until it’s reduced again by about two thirds.
Take out the garlic and rosemary.
Salt to taste and then whisk in the knob of butter so the sauce becomes silky.
Before serving, mix in any juice from the cooked steaks. Serve on the side or pour over the steak.