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Shallot & Red Wine Sauce

Sticking with the low carb theme for this week I’ve decided steak is the way forward. All I needed was a decent sauce to go with it (and some vegetables of course) and when I happened across a Ramsay recipe on BBC Good Food I figured it as good a place to start as any. You can find the original recipe here

This is a little embarrassing to admit but I’ve always steered clear of sauces, I haven’t really got a clue how to make them so this is a good learning curve for me. This recipe will serve 4 but you can just half all the ingredients for 2.


No rosemary, no problem!

  • 250g shallots , sliced
  • 4 tbsp olive oil
  • 1 garlic clove , lightly crushed
  • Sprig rosemary
  • 5 tbsp balsamic vinegar
  • 400ml red wine
  • 400ml beef or brown chicken stock, preferably home made
  • Knob of butter

Method of Preparation

  1. Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
  2. Pour in the balsamic vinegar and cook until evaporated away to a syrup which coats the shallots, then pour in the wine and cook until reduced by two thirds.
  3. Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally whisk in a knob of butter. Add any juices from the steaks just before serving.

BOOM! My first ever sauce was a resounding success (and I didn’t have any rosemary), silky to look at, full and flavoursome to taste and great with steak and veg. I just did some button mushrooms in a bit of butter and added some cauliflower and broccoli to the plate – a delicious dinner that took about 40 minutes from start to finish. OK I had 4 pans on the go at one point (who says men can’t multi-task???) but it was simple enough and I’d recommend this to anyone who’s not got a lot of time but wants to impress with a restaurant quality meal. It helps when you cook your steak perfectly but I used Heston’s method and it’s never failed me yet.

Restaurant Quality!

I think I need to get a few more sauces in my repertoire, keep tuned!


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