Deliciously rich red wine sauce as an accompaniment to steak. Easy to make – cook it while steaks are resting then drizzle over. Goes well with chicken too.
Ingredients
- 2 tbsp butte
- 1/2 small onion finely chopped
- 1 tsp plain flour
- 1 tbsp red wine vinegar
- 150ml red wine
- 200ml chicken or beef stock
Method
- On medium heat add half the butter and the shallots and sizzle for 2 mins to soften.
- Stir in the flour and cook to a lump free paste, then add the vinegar and bring to a simmer.
- Pour in the wine and stir, scraping any sticky bits off the bottom of the pan.
- Whisk in the mustard and then the stock.
- Simmer the sauce down to about 200ml in total, then taste and season.
- Whisk in the remaining butter, plus any resting juices from the steaks (or chicken).
- Serve the steaks on warm plates and spoon the sauce over the top.
Variations
- Goes well with grilled or roast chicken.
- Add sliced mushrooms.
- Add 1 level tsp of tomato paste.
- Try it with pasta and parmesan.
