Shallot & red wine sauce

• shallot↗250g g

  sliced

• olive oil↗4 tbsp tbsp
• garlic clove↗1

  lightly crushed

• rosemary↗sprig sprig
• balsamic vinegar↗5 tbsp tbsp
• red wine↗400ml ml
• beef stock↗400ml ml

  or brown chicken stock, preferably homemade

• butter↗knob of

Step-by-step instructions

1. 1

   Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.

2. 2

   Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.

3. 3

   Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

4. 4

   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.

5. 5

   Pour in 400ml beef or brown chicken stock and bring to the boil.

6. 6

   Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.

7. 7

   Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.