Seared steak with sticky shallot and red wine sauce

Seared steaks with sticky shallot and red wine sauce

Category: Main meal | Serves: 2

Prep time: 20 minutes | Cooking time: 15-20 minutes


3 tsp rapeseed oil

8 round shallots (about 200g/7oz total unprepared weight), peeled and sliced

1 tbsp light soft brown sugar

3 tbsp balsamic vinegar

150ml (1/4 pint) red wine (or additional stock)

100ml (3 1/2fl oz) homemade or reduced-salt beef or vegetable stock

2 lean sirloin or rump steaks, each about 140–175g (5–6oz), trimmed of fat

2 tsp black peppercorns, crushed

  1. Heat 2 teaspoons of oil in a non-stick saucepan; add shallots and cook over a medium heat for 5–7 minutes or until beginning to soften, stirring occasionally.
  2. Stir in sugar; cook for 1 minute, stirring. Carefully add balsamic vinegar (mixture may spit slightly) and bubble for 1–2 minutes, stirring; add red wine and bubble for about 5 minutes or until reduced, stirring frequently.
  3. Add stock and bring to the boil; bubble for 3–4 minutes or until liquid is reduced slightly, stirring frequently.
  4. Meanwhile, preheat a non-stick ridged griddle pan until hot. Lightly brush steaks all over with remaining oil; coat with crushed peppercorns. Place steaks in hot griddle pan; cook over a medium heat for about 5 minutes on each side (for medium) or until cooked to your liking, turning once.
  5. Spoon shallot sauce over rested steaks. Why not serve with potato wedges (see Cook’s tips) and cooked green vegetables such as peas.

Cook's tips

  • Try replacing shallots with 1-2 small red onions.
  • If you don't have a griddle pan, simply grill them instead.
  • See how to cook potato wedges.

Nutritional information

Seared Steak with Shallot Sauce