- 4
- 5 mins
- 25 mins
Ingredients
- 250 g shallots, sliced
- 4 tbsp olive oil
- 1 garlic clove, lightly crushed
- sprig rosemary
- 5 tbsp balsamic vinegar
- 400 ml red wine
- 400 ml beef stock or brown chicken stock, preferably homemade
- knob of butter
Preparation
Step 1
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Additional info
Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.
Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.
Fillet of beef with mixed peppercorn sauce
A disappointing to be honest. But it had the virtue of being easy to make! Thought it made a lot of sauce, almost too much for our needs.
I made this to go with a rack of lamb for a valentines meal. We thought it worked really well. Will definitely make again.
Great recipe - I'd also recommend adding 1-2 tsp of brown sugar whilst the stock is reducing if you like a little sweet edge to your sauces
I made this sauce on Saturday night with some lovely steaks for a family meal,everyone loved it so I am making it again for friends to go with venison on Christmas Day. One think I did do different was I blended to smooth sauce so no bits from shallots. May add some blackberries for a variation.
This sauce is absolutely fantastic! The sauce definitely takes a while to make, but well worth it.
Great depth of flavour, i have made this a few times and it's now my favourite red wine sauce recipe! Even without any of the steak juices it's delicious. takes longer than 30mins, but to speed up the process increase the heat! definitely worth the wait, and the onions taste delicious and sweet. cannot recommend this recipe enough!
Ive just finished making this sauce for a dinner party that we're holding. Granted, it took a little longer to make than stated, but not much. This is my first attempt at making a jus for steak, and I so wanted it to be GREAT. I wasnt disappointed ..... it was absolutely FANTASTIC!!!!! Followed the recipe to the letter, and i definately wont be trying to improve on a sauce that, in my opinion, is already perfect. Thank you Gordan for passing this little gem on.
I tweeked it a bit as I thought it too thin (more akin to workhouse gruel) so added some gravy granuals to thicken it and boy how it went down with roast potato's rolled in polenta and mustard powder.
Gordon's mix & match steak
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