Recetas de Familia

Shallot & wine sauce

Ingredients

  • 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

Method

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.

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