1.Saut? 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.
2.Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.
3.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.
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|Serving Size: 1 recipe (306g)|
|Recipe Makes: 1|
|Calories from Fat: 124 (37%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 40mg||1 %|
|Potassium 892mg||23 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 49.7g|
|Protein 6.6g||9 %|
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Calories per serving: 339
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