- 250g shallots, sliced
- 4 tbsp olive oil
- 1 garlic clove, lightly crushed
- sprig rosemary
- 5 tbsp balsamic vinegar
- 400ml red wine
- 400ml beef stock or brown chicken stock, preferably homemade
- knob of butter
1- Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often.
2- Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
3- Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.
4- Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
5- Add a little salt to taste and finally ‘monte’ (whisk) in a knob of butter. Add any juices from the steaks just before serving.
Add any juices from the steaks just before serving.