Rich Shallot and Red Wine Reduction

1. Shallot Sauté

In a medium saucepan, heat the olive oil over high heat. Add the sliced shallots and sauté for approximately 3 minutes until they begin to lightly brown, stirring frequently to ensure even cooking.

2. Season and Infuse

Sprinkle in some ground black pepper for seasoning. Introduce the lightly crushed garlic clove and the sprig of rosemary to the pan. Continue to cook for an additional 3 minutes, stirring regularly to prevent the shallots from burning.

3. Vinegar Reduction

Add the balsamic vinegar to the shallots, cooking down to a syrupy consistency, ensuring that the vinegar has fully evaporated.

4. Wine Reduction

Pour in the red wine and allow it to reduce by two-thirds, making sure to stir occasionally as it simmers and thickens.

5. Stock Simmer

Stir in the beef or brown chicken stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the sauce has reduced to roughly 250ml, focusing on achieving a rich consistency.

6. Final Touches

Discard the garlic and rosemary from the sauce. Season with a pinch of salt to your taste. To finish, whisk in a knob of butter until the sauce is silky and glossy. For an added touch, incorporate any resting juices from your prepared steaks just before serving.