Shallot & Red Wine Sauce

Shallot & Red Wine Sauce

Ready in 1 hour

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

Top-ranked recipe named "Shallot & Red Wine Sauce"

4 avg, 1 review(s) 100% would make again

Ingredients

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250 grams shallots; sliced
4 tablespoons olive oil
1 medium clove garlic; lightly crushed
1 single sprig rosemary
5 tablespoons Balsamic vinegar
400 mililiters Red wine
400 milliliters beef or brown chicken stock; preferably homemade
1 millilters butter

Original recipe makes 4

Servings  

Preparation

Saute the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.

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 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

Credits

Added on Award Medal
Calories Per Serving: 99 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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