Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It’s easy to make – cook it while steaks are resting then drizzle over when it’s ready
Prep:5 mins
Serves 2
2 tbsp butter1 shallot, finely chopped 1 tsp plain flour1 tbsp red wine vinegar150ml red wine200ml chicken or beef stock1 tbsp Dijon mustardhandful of parsley leaves, chopped
STEP 1Pour the fat out of the pan you cooked your steaks in, but don’t clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.STEP 2Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.
