Steak with Red Wine & Shallots
2 sirloin steaks
1 tablespoons olive oil
4 shallots, peeled and quartered
4 tablespoons balsamic vinegar
175 millilitre (6 fluid ounce) red wine
175 millilitre (6 fluid ounce) beef stock
1½ tablespoons Paprika
1 teaspoon Dried Thyme
1 teaspoon caster sugar
Schwartz Sea Salt and Black Pepper to season
- 1 Remove the steaks from the refrigerator and allow to come to room temperature before cooking. Set a pan over a high heat, brush the steaks with a little of the oil then season with Salt and Pepper. When the pan is hot fry the steaks according to taste. Set aside to keep warm.
- 2 Add the remaining oil to the pan and fry the shallots until they begin to brown.
- 3 Add the vinegar, let it bubble for a minute then add the red wine, beef stock, Paprika, Thyme and sugar. Allow the sauce to simmer for a few minutes until thickened slightly.
- 4 Pour the sauce over the steak. Delicious served with green beans and baby new potatoes.