Recipe by A la Carte
This is from BBC food. I'd serve over steak, filet of beef, pork tenderloin... and I even like it on sea bass (but don't fault me if you don't!) :-)
Top Review by rockport.julie
I made this to go over a pepper crusted venison tenderloin for my husband's client. It was a huge hit and went great with the game. Also tasted good on the potatoes that I cooked with it! I'll make this one again.
- 250 g shallots, sliced
- 2 tablespoons olive oil
- 1 garlic clove, slightly crushed (Not minced)
- 1 sprig rosemary
- 5 tablespoons balsamic vinegar
- 400 ml red wine
- 400 ml beef stock
- 2 tablespoons butter
- ground black pepper
Directions See How It's Made
- Saute the shallots in a medium saucepan with the oil, over high heat for 3 minutes until lightly brown. Stir them all the time and adjust heat if they start to get too brown. Season with ground black pepper and then add the garlic and rosemary. Continue cooking for 3 more minutes. Stir all the time and adjust the heat to keep from getting too brown.
- Pour in the vinegar and cook until it evaporates to a syrup, then pour in the wine and cook until reduced by 2/3.
- Pour in the stock and bring to a boil. Turn down the heat and simmer until reduced by 2/3 again, to around 250 ml.
- Remove the garlic and rosemary.
- Add a little salt if necessary.
- Finally whisk in the butter.
- Serve over steak before serving.