Ingredients for 2 people:
8 brown shallots, peeled and quartered2 lamb leg steaks, about 175g each
25g butter
60ml (4 tbsp) balsamic vinegar
175ml red wine
150ml (ΒΌ pint) beef stock
Season the steaks with a little salt, plenty of crushed peppercorns and a drizzle of extra virgin olive oil and let it rest while preparing the gravy.
Simmer the shallots in a pan of water for 5 min, then drain and set aside in a pan. Use the water to prepare the beef stock.
Add half the butter to the pan with shallots then sizzle until starting to brown; add the balsamic vinegar and bubble for a few minutes.
Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
When the gravy is almost ready, heat the remaining butter in a pan until sizzling, then cook the steaks for 3 min on each side for medium or until done to your liking and add the gravy 1-2 min before the steak is ready.
Thank you to Greedy Gourmet for the inspiration.
We enjoyed a bottle of 2007 Chateau de Terrefort-Quancard and a butternut squash mash as a side. Fantastic combination of winter flavours!
