Italian Recipe Collection
Shallot & Red Wine Sauce
Ingredients
- 250g shallots, sliced
- 4 tbsp olive oil
- 1 garlic clove, lightly crushed
- Sprig of rosemary
- 5 tbsp balsamic vinegar
- 400ml red wine
- 400ml beef stock
- Knob of butter
Method
- Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 minutes until lightly browned, stirring often.
- Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
- Continue cooking for a further 3 minutes, stirring often to prevent the shallots burning.
- Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two-thirds.
- Pour in 400ml beef or brown chicken 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.
- Add a little salt to taste. Whisk in a knob of butter and add any resting juices from the steaks just before serving.