Red Wine Sauce

I was so obsessed by the brie parcels here I forgot to get good pictures of the sauce. It's not that attractive anyway, somewhat purple, but it tastes phenomenal. Absolute key is to add the steak cooking juices. That's what elevates it.

Ingredients

• 2 tbsp butter

• 1 shallot, finely chopped

• 1 tsp plain flour

• 1 tbsp red wine vinegar

• 150ml red wine

• 200ml beef stock

• 1 tbsp Dijon mustard
  

Method

1. Collect the juices from the pan you cooked your steaks in.

2. Place a pan on the heat with half the butter.

3. Fry the shallots for 2 mins to soften.

4. Stir in the flour and cook to create a paste.

5. Splash in the vinegar and simmer for a minute.

6. Pour in the wine and stir.

7. Bring to the boil and bubble for a minute.

8. Whisk in the mustard and stock.

9. Boil the sauce down to about 200ml in total, to a thicker consistency.

10. Whisk in the remaining butter and the resting juices from the steaks.

Bonus steak pic because meattttttttttttttt.