Shallot & red wine sauce

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

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. Add a little salt to taste and finally...

  • Yield: Serves 4
  • Cooking time: 20 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • 250g shallot, sliced Shallot shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
  • 4 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 1 garlic clove, lightly crushed
  • sprig rosemary Rosemary rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
  • 5 tbsp balsamic vinegar Balsamic vinegar bal-sam-ick vin-ee-gahTrue Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
  • 400ml red wine
  • 400ml beef stock or brown chicken stock, preferably homemade
  • knob of butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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