Red wine Jus/Sauce with Charlottes
The queen of sauces delicious and delicate. Majestic and delight with steak. Shallots with wine and butter delicious. 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.
≈ 215 kcal · 2 g protein · 11 g carbs · 18 g fat — AI estimate per serving
Ingredients
Method
- 1
Sauté 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.
- 2
Pour 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.
- 3
Turn 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)
