Step 1

Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.

Step 2

Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.

Step 3

Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

Step 4

Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.

Step 5

Pour in 400ml beef or brown chicken stock and bring to the boil.

Step 6

Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.

Step 7

Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.