Red wine sauce for steak
- 15g unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 1tbsp balsamic vinegar
- 1 sprig fresh thyme
- 200ml red wine
- ½ reduced-salt beef stock cube, made up with 150ml boiling water.
Melt the butter in a small frying pan over a low heat.
Add the shallot and garlic. Cook for 6-8 mins, stirring regularly, until softened
Increase the heat to medium, add the balsamic vinegar and cook for 1 min, or until almost evaporated.
Add the thyme and red wine and cook until the liquid is reduced by half.
Stir in the stock. Simmer for 5-6 mins. Remove the thyme before serving the sauce.