How to Make favorite 6 Star Red Wine & Shallot Sauce for Beef

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, 6 star red wine & shallot sauce for beef. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

6 Star Red Wine & Shallot Sauce for Beef is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. 6 Star Red Wine & Shallot Sauce for Beef is something which I have loved my entire life. They’re fine and they look fantastic.

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To begin with this recipe, we have to first prepare a few components. You can cook 6 star red wine & shallot sauce for beef using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make 6 Star Red Wine & Shallot Sauce for Beef:

1. Get 250 gr Shallots - I use red onions as really difficult (and expensive to get shallots here)
2. Make ready 4 tbsp olive oil
3. Get 2 garlic clove, lightly crushed
4. Make ready sprig rosemary
5. Take 5 tbsp balsamic vinegar (Cheap stuff - its more sweet)
6. Make ready 400 ml red wine (Cheaper is sometimes best)
7. Make ready 400 ml beef stock (I use 2 Stock cubes dissolved in Boiling Water)
8. Take 1 Tbls Caster Sugar
9. Get 100 Gr butter

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Instructions to make 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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