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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 4|
|Calories from Fat: 33 (33%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.5mg||0 %|
|Sodium 198.8mg||7 %|
|Potassium 398.2mg||10 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.6g|
|Protein 3.5g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 99
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