Red wine sauce

1. 1

   Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently.

2. 2

   Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds.

3. 3

   Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened.

4. 4

   Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.

5. 5

   The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving.

1 serving ≈ 75 g

Nutrition values are estimates. - means data is unavailable.