SHALLOT & RED WINE SAUCE
This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
- Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
- Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
- Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
- Pour in 400ml beef or brown chicken stock and bring to the boil.
- Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. 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.
DATE & RED WINE SAUCE
This red wine sauce from Gordon Ramsay makes the perfect accompaniment to a Christmas goose
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Strain the reduced stock and return to the pan with the soaked dates. Simmer sauce for 3-5 mins, then check seasoning and keep warm.
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