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Whisk in the remaining butter and the parsley plus any resting juices from the steaks.

Bbc food red wine sauce. Return the steaks to the pan heat through in the sauce and serve. Place all the marinade ingredients in a bowl add the turkey pieces and leave to marinade for at least six hours or preferably overnight. Boil the sauce down to about 200ml in total then taste and season.

Turn down the heat and fry the chopped shallots in the butter until softened about 2 minutes. Step 5 pour in 400ml beef or brown chicken stock and bring to the boil. Slice half an onion and brown the slices in a large sauté pan leave them for 4 5 minutes until the bottom side is blackened.

Pour in the red wine add the thyme and reduce by two thirds. Stir in the redcurrant jelly mustard and salt and pepper. Shallot red wine sauce 79 ratings 4 4 out of 5 star rating this classic french sauce from gordon ramsay is just perfect with a rib eye steak.

Turn down the heat and fry the chopped shallots in the butter until softened about 2 minutes. 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. Put the parsnips in a roasting tin season well with salt and pepper and drizzle with the honey.

Preheat the oven to 200c 180c fan gas 6. Serve the steaks on warm plates and spoon the sauce over the top. Return the steaks to the pan heat through in the sauce and serve.

Then add the red wine and cook on a high heat to evaporate the alcohol. Stir in the redcurrant jelly mustard and salt and pepper. Add the butter season to taste with salt and freshly ground black pepper and whisk until the sauce is glossy.

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