This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak
Prep:5 mins
Serves 4
250g shallot, sliced4 tbsp olive oil1 garlic clove, lightly crushedsprig rosemary5 tbsp balsamic vinegar400ml red wine400ml beef stock or brown chicken stock, preferably homemadeknob of butter
STEP 1Sauté 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.STEP 2Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.STEP 3Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.STEP 4Pour 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.STEP 5Pour in 400ml beef or brown chicken stock and bring to the boil.STEP 6Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.STEP 7Add a little salt to taste and finally ‘monte’ (whisk) in a knob of butter. Add any juices from the steaks just before serving.
