Classic French sauce to go with any steak....
10 - 15minutes
30 - 45minutes
- 1. Pop a heavy bottomed frying pan onto a high heat. Season your steaks liberally with flaked sea salt and cracked black pepper and rub with olive oil and place into the smoking hot pan. Cook for 2 minutes on each side, until you have a beautiful crust, and remove to rest.
- 2. Using the same pan gently fry off your shallots until golden then add your red wine and reduce until it becomes sticky and is almost gone, then add your beef/chicken stock and reduce by 2/3rds, when you're at this point add your diced butter and stir in until fully incorporated and you have a sauce consistency. Add your roughly chopped flat leaf parsley
- 3. Pour any steak juices back into your sauce. Carve your steaks into 3/4 pieces and lather the sauce over the top.
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