Red wine jus

 Serves 8

400g shallot

• sliced
• 2 tbsp olive oil
• 2 garlic clove
  lightly crushed
• sprig rosemary
• 6 tbsp balsamic vinegar
• 600ml  red wine
• 600ml beef stock
  or brown chicken stock, preferably homemade
• knob of butter

• Step 1

  Sauté sliced shallots in a medium saucepanwith the olive oil over a high heat for about 3 mins until lightly browned, stirring often.

• Step 2

  Season with ground black pepper and add the crushed garlic cloves and a sprig of rosemary.

• Step 3

  Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

• Step 4

  Pour in the balsamic vinegar and cook until evaporated away to a syrup, then pour in the  red wine and cook until reduced by two third

  • Pour in the beef or brown chicken stock and bring to the boil.

  • Step 6

    Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.

  • Step 7

    Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.