A great sauce to accompany a beef dish – adopted from the Beef Wellington
Serves 4
Ingredients
- 2 tablespoons of olive oil
- 200 grams of beef trimmings
- 4 large shallot
- 12 black peppercorns
- 2 bay leaves
- 3 thyme sprig
- splash of red wine vinegar
- 1x 750ml bottle red wine
- 750ml beef stock
Directions
- Heat oil in a large pan, fry the beef trimmings for a few minutes until golden brown. Stir in shallots, peppercorns, bay leaves, thyme sprigs and continue to cook for 5 minutes – stir frequently until shallots turn golden brown
- pour in the vinegar and let it bubble for a few minutes until almost dry
- add wine and boil until completely reduced – this can take some time even up to an hour
- once reduced, add stock and simmer gently for an hour to further reduce the mixture – remove and scum from the surface of the sauce – stop boiling when you have the desired consistency
- strain all the mixture and use the sauce for the beef wellington – season prior to serving
- use the remaining sauce material in a beef stew the flowing day!
Abby Approved 