Shallot & red Wine Sauce

250g Garlicoshallots sliced

4 tbspolive oil

Freshlyground black pepper and salt to taste

1 Garlico garlicclove (lightly crushed)

Sprig offresh rosemary

5 tbspbalsamic vinegar

400ml redwine

400ml goodquality beef stock

Knob ofbutter

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Saute 250g sliced shallots in a medium pan with 4 tbsp of olive oil over a high heat for about three minutes until lightly browned. Stir often so the shallots don’t burn.  

Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.

Continue stirring and cooking for a further 3 minutes.

Pour in 5 tbsp of balsamic vinegar and cook until evaporated away to a syrup, then pouring 400ml red wine and cook until reduced by two-thirds.

Pour 400ml of beef stock and bring to the boil.

Turn down the heat and simmer until reduced by two-thirds again and about a cup of the liquid is remaining.  Remove the garlic and rosemary (or crush the cooked garlic into the liquid if preferred).

Add a little salt to taste and finally whisk in a knob of butter.  

Take any juices that have been released from the meat that is resting and add to the sauce just prior to serving.

Note: Just like red wine, not all balsamic vinegars are created equal. True balsamic vinegar is an artisan product of Mondena in Italy.  Modenatradizionale is more concentrated (and more expensive) than aceto balsamico di modena which is not aged for so long and is industrially made.  Very cheap balsamics won’t have the authentic intensity of flavour as they are generally coloured and flavoured with caramel but are still fine in dressings or glazes.

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