Shallot and red wine sauce

An excellent partner for roasted or barbecued beef or steaks. Can be frozen. I used fresh beef stock from the meat department of my local New World supermarket.

Ingredients

4 Tbsp	Olive oil
250 g	Shallots, diced (Main)
1 clove	Garlic, crushed
5 Tbsp	Balsamic vinegar
1	Rosemary sprig
2 cups	Red wine (Main)
2 cups	Beef stock
1 knob	Butter

Directions

1. Heat the oil in a medium saucepan. Sauté the diced shallots in the olive oil on medium heat for about 3 minutes, stirring often, until golden.
2. Add the garlic and rosemary. Cook, stirring, for a further 3 minutes.
3. Pour in the balsamic vinegar and cook until syrupy. Add the red wine and cook until reduced by two thirds.
4. Pour in the beef stock and bring to the boil. Reduce the heat and simmer until reduced to 1 1/2 cups. Remove the rosemary. Finally, whisk in the butter.