This sauce is so simple and practical yet the flavour you get in return is amazing. Prepare it in advance, refrigerate or freeze use on a nice grilled steak, it's always ready!
It's important that you use the real Echalots (Sometimes referred as Shallots) and not small onions.
Cooking time: 20 minutes
Ingredients
- 1 x Bottle of a good strong red wine.
- 250 gm of salted butter.
- 4 or 5 Echalotes.
- Half red onion.
- 1 x small clove of garlic.
- 1 x Sprig Thyme
- 1 x Sprig Oregano
- 1 x Bay leaf
- Cracked black pepper
METHOD
Chop up very finely your Echalotes, your half red onion and garlic clove.
Chop up finely your Thyme and Oregano.
Add all ingredients to a large pot with bay leaf and one whole bottle of Red Wine.
Put on full heat for all wine to evaporate.
Add black cracked Pepper. Keep boiling until mixture is almost dry.
It's advisable to stand and watch it towards the end as once dry, it can burn very quickly.
Once dry, Let cool or refrigerate.
Whisk at high speed, room temperature butter (Microwave a little if too hard) in mixer until butter becomes lighter cream in colour. It should be fluffy in texture.
Add the cooled reduction mixture to the butter.
Whisk until mixture is all mixed up properly, this should be quick.
Tear up some aluminium foil and scoop out half the mixture into long shape.
Fold over and roll into sausage shape.
Twist ends until mixture is packed nicely inside.
You should end up with two rolls. A good idea is to refrigerate one and freeze the other.
Slice and leave out at room temperature before serving.
Dip in chopped parsley and place on top of steak.
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