I have only started making this sauce recently but it is a rich & exquisite sauce that works amazingly with steak or pork. My personal favourite is to fry a sirloin steak and serve it on a bed of fried mushrooms and onions and then just drizzle the sauce over the top. Another option is to use some stir-fry beef pieces, add the sauce to them and then serve with couscous or rice. Again this sauce can be made in advance and either refridgerated or frozen.
250g Shallots (finely diced)
1 Clove Garlic (crushed)
5 tbsp Balsamic Vinegar
400ml Red Wine
400ml Beef Stock
1 Knob Butter
- Fry the shallots in a saucepan over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper & add the garlic & rosemary. Cook for a further 3 mins, stirring often to prevent the shallots burning.
- Add vinegar & cook until evaporated away to a syrup.
- Pour in the wine & cook until reduced by two thirds.
- Pour in the stock & bring to the boil. Turn down the heat & simmer until reduced by two-thirds again, (to around 250ml).
- Remove the garlic & rosemary.
- Add salt to taste & stir in a knob of butter.
- If serving with a steak, add any juices from the steaks just before serving.