Red Wine & Shallot Steak Sauce
In a medium saucepan, add olive oil and sauté sliced shallots over high heat for about 3 minutes while stirring often until shallots are lightly browned.
Season with ground black pepper, then add the crushed garlic clove and a sprig of rosemary.
Continue cooking for another 3 minutes. Stir continuously to prevent the shallots from burning.
Pour in the balsamic vinegar and cook until it evaporates into a syrup.
Pour in your red wine and cook until reduced by two thirds.
Add in the beef stock and bring to a boil.
Turn down the heat and continue to simmer until reduced by two-thirds or around 250ml.
Remove garlic and rosemary.
Sprinkle a little salt to taste and whisk in the butter.
You may add any juices from the steaks just before serving.
Ingredients
Directions
In a medium saucepan, add olive oil and sauté sliced shallots over high heat for about 3 minutes while stirring often until shallots are lightly browned.
Season with ground black pepper, then add the crushed garlic clove and a sprig of rosemary.
Continue cooking for another 3 minutes. Stir continuously to prevent the shallots from burning.
Pour in the balsamic vinegar and cook until it evaporates into a syrup.
Pour in your red wine and cook until reduced by two thirds.
Add in the beef stock and bring to a boil.
Turn down the heat and continue to simmer until reduced by two-thirds or around 250ml.
Remove garlic and rosemary.
Sprinkle a little salt to taste and whisk in the butter.
You may add any juices from the steaks just before serving.