This sauce is amazing with steaks, though here I chose to add it to sous vide beef short rib on waffle-cut potato crisps. All you really need to know is it pairs beautifully with beef. It’s a classic French preparation and this is simply how I make it.
Time: 50 minutes
50ml grapeseed or other neutral-flavoured oil
200g shallots – small dice
1 pinch fresh ground black pepper
60ml balsamic vinegar
250ml dry red wine
2 sprigs fresh rosemary
250ml beef or vegetable stock
3g kosher salt
Place a saucepan (approx. 1.5l) on medium-high heat and add the oil.
When the oil is hot, add the shallots and pepper, stirring occasionally for five minutes.
Stir in the vinegar and wine, then add the rosemary. Maintain burner temperature, cooking for ten minutes once a boil is reached, stirring occasionally.
Remove and discard the rosemary.
Stir in the stock and cook for fifteen minutes or until liquid is reduced to approximately the level of the shallots.
Remove from heat and whisk in the butter.
Stir in the salt and serve.