A beautiful red wine sauce that will go with beef and lamb steaks.
- 8 brown shallots, peeled and quartered but left whole at the root
- 2 lamb leg steaks, about 175g (6 oz) each
- 25g (1 oz) butter
- 60ml (4 tbsp) balsamic vinegar
- 175ml (6 fl oz) red wine
- 150ml (¼ pint) beef stock
- 5ml (1 tsp) redcurrant jelly [optional]
- Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside.
- Season the steaks with a little salt and plenty of crushed peppercorns.
- Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking.
- Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown.
- Add the balsamic vinegar and bubble for a few minutes.
- Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
- If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely.
- Spoon the shallots and sauce over the steaks and serve immediately.
Serve with green beans and chips.
- Category: Main
- Cuisine: French
- Serving Size: 388.4g
- Calories: 515
- Sugar: 5.4 g
- Sodium: 109 mg
- Fat: 18.7 g
- Saturated Fat: 9.1 g
- Carbohydrates: 23.3 g
- Protein: 47.3 g