How to Cook Appetizing 6 Star Red Wine Shallot Sauce for Beef

Without fail cooking ultimate 6 Star Red Wine & Shallot Sauce for Beef easy, bouncy, practical.

Good Evening every body, at this time you get present recipe 6 Star Red Wine & Shallot Sauce for Beef with 9 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 4 stages of easy cooking 6 Star Red Wine & Shallot Sauce for Beef.

Ingredients for 6 Star Red Wine & Shallot Sauce for Beef

1. Prepare : Shallots - I use red onions as really difficult (and expensive to get shallots here).

2. Needed : olive oil.

3. Needed : garlic clove, lightly crushed.

4. Needed : rosemary.

5. Needed : balsamic vinegar (Cheap stuff - its more sweet).

6. Prepare : red wine (Cheaper is sometimes best).

7. Needed : beef stock (I use 2 Stock cubes dissolved in Boiling Water).

8. Needed : Caster Sugar.

9. Needed : butter.

If all ingredients 6 Star Red Wine & Shallot Sauce for Beef it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 6 Star Red Wine & Shallot Sauce for Beef

1. Fry 250g Onion or shallots in a frying pan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary. Cook for another 3 minutes stirring so it doesn't burn..

2. Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds Then Pour in 400ml beef or brown chicken stock and bring to the boil. Again let reduced by two thirds. Remove the Rosemary and Garlic..

3. Add the juices from the cooked meat (it alot then simmer until reduced again). Taste and Add Salt if needed..

4. Now the Fancy Part you can quickly Blitz with a Stand Blender or keep the Onions more in Pieces. Then Add the butter DO NOT stir - Chefs trick is the swirl the pan slightly until the Butter disappears - this make little droplets of butter within the sauce - SOOOOOOOOOOOO luxurious..

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