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Ingredients
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
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.