3 Sauces to Brighten up any Meal 3) Red Wine Sauce

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.

Ingredients:

250g Shallots (finely diced)

1 Clove Garlic (crushed)

5 tbsp Balsamic Vinegar

400ml Red Wine

400ml Beef Stock

1 Knob Butter

Fresh Rosemary

Olive oil

Method:

• 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. 
• Enjoy