Name: Shallot & Red Wine Sauce
Total time: 35 min
Yield: 4
Ingredients: 250 g Shallot; 4 tbsp Olive Oil; 1 pinch Black Pepper; 1 clove Garlic; 1 Rosemary; 5 tbsp Balsamic Vinegar; 400 ml Red Wine; 400 ml Beef Stock; 1 pinch Salt; 15 g Butter

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Shallot & Red Wine Sauce

35 min·Serves 4·250 cal

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French-style reduction of shallots, balsamic, red wine and stock, finished with butter. Serve with steak or confit duck; it freezes well, and the reducing can take up to 50 minutes. Recipe by Gordon Ramsay, BBC Good Food (bbcgoodfood.com/recipes/shallot-red-wine-sauce). Nutrition is an estimate.

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Slice 250 gShallot.

Heat 4 tbspOlive Oil in a medium saucepan over high heat.

Sauté the shallots for about 3 minutes, stirring often, until lightly browned.

Season with 1 pinchBlack Pepper. Add 1 cloveGarlic (lightly crushed) and 1Rosemary sprig.

Cook for another 3 minutes, stirring often so the shallots don't burn.

Add 5 tbspBalsamic Vinegar and cook until reduced to a syrup.

Pour in 400 mlRed Wine and reduce by two-thirds.

Add 400 mlBeef Stock (or brown chicken stock) and bring to the boil.

Lower the heat and simmer until reduced by two-thirds again, to about 250 ml.

Remove the garlic and rosemary.

Season with 1 pinchSalt to taste.

Whisk in 15 gButter (a knob).

Stir in any resting juices from the steaks just before serving.