Sauce Bordelaise, a classic red wine sauce, marries the sweetness of caramelised shallots with a touch of acidity from a full bodied red like Shiraz. Served over a medium-rare steak it's a match made in heaven.

INGREDIENTS

• 1 Tbsp olive oil
• 50 g butter, chopped
• 4 golden shallots, finely diced
• 1 - 2 cloves garlic, finely diced
• 500 ml red wine
• 300 ml beef stock
• Salt and pepper
• 1 Tbsp fresh chopped parsley
• 2 x 300 g steaks, cooked to your liking and rested

FULL METHOD & PRINTABLE RECIPE CARD

[ Ссылка ]

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