SHALLOT & RED WINE SAUCE

Shallot & red wine sauce image

Provided by Gordon Ramsay

Time 35m

Number Of Ingredients 8

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250g shallot, 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

Steps:

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.
Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
Continue cooking for a further 3 mins, 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 and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.