Red wine Jus/Sauce with Charlottes
The queen of sauces delicious and delicate. Majestic and delight with steak. Shallots with wine and butter delicious.
Ingredients
- 300 grams Shallot, finely sliced
- 5 Tbspn olive oil
- 2 light crushed cloves of garlic
- 2 sprigs of rosemary
- 600 Ml Red wine
- 6 balsamic vinegar
- 500 Ml beef or game stock
- 30 grams of butter
Preparation
1Sauté the shallots in a medium saucepan with the oil over a high heat for about 8 mins until lightly browned, stirring often. Add the garlic and rosemary. Continue cooking for a further 5 mins, stirring often to prevent the shallots getting too dark.
2Pour in the vinegar and cook until evaporated away to a syrup (watch carefully), then pour in the wine and cook until reduced by at least two third . Pour in the beef stock and bring to the boil.
3Turn down the heat and simmer until reduced by at least two-thirds again, to around 300ml. 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. Gently use a blender for a quick blitz (2 seconds)
When you reheat the sauce do this gentle on a low heat and do not use a microwave. Blend again to achieve a state of emulsion.
