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