
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.
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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.
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Add the garlic clove and sprig of rosemary.
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Cook for another 3 minutes, regularly stirring so it doesn’t burn.
Add the balsamic vinegar and cook until it forms a syrup.Â
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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.
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Turn down the heat and leave it to simmer until it’s reduced again by about two thirds.
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Take out the garlic and rosemary.
Salt to taste and then whisk in the knob of butter so the sauce becomes silky.Â
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Before serving, mix in any juice from the cooked steaks. Serve on the side or pour over the steak.
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