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Ingredients
2 shalottes, chopped roughly 1 tblsp olive oil 220 ml red wine 220 ml port 1 sprig of rosemary 900 ml beef stock (home made or from a supermarket) 25 gr salted butter 1/4 tspn salt
Method
Caramelise shalottes in olive oil. Add wine, port, rosemary, simmer and reduce by a half. Add beef stock and reduce by a half or more until jus coats the back of a spoon. Remove from the heat, strain through a sieve. Return to stove, add salt and bring to boil, remove from the heat, melt in butter. Serve hot over a steak. Yumm
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