Shallot & red wine sauce

Shallot & red wine sauce

Serves 2


  • 1 tbsp olive oil

  • 2 shallots, sliced

  • 1 garlic clove, crushed

  • Sprig of rosemary or thyme

  • 200 ml red wine

  • 200 ml stock

  • ½ tsp cornflour mixed with 1 tbsp of cold water

  • 1 knob of butter

  • Salt and pepper

Cooking Method

  1. Put a little olive oil in the pan, add the shallots and cook until golden (about 2-3 minutes).
  2. Add the garlic and herbs and cook for another few minutes while stirring.
  3. Pour in the wine, turn up the heat and scrape up any browned bits from the bottom of the pan. Cook until reduced by two thirds.
  4. When reduced, add the stock and the cornflour paste and simmer until the liquid is further reduced and starts to thicken. Remove the herbs.
  5. Add the butter and stir through.
  6. Add any of the meat juices from the rested steaks and season to taste.

Top Tip: Make this sauce after the steaks are cooked and removed from the pan to rest, use the pan to make the sauce for extra flavour.

Serving suggestions

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Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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