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STEP 1
Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a excessive warmth for about 3 minutes until lightly browned, stirring customarily.
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STEP 2
Season with ground shaded pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
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STEP 3
Proceed cooking for a extra 3 minutes, stirring customarily to discontinue the shallots burning.
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STEP 4
Pour in 5 tbsp balsamic vinegar and cook dinner until evaporated away to a syrup, then pour in 400ml red wine and cook dinner until diminished by two thirds.
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STEP 5
Pour in 400ml beef or brown rooster stock and elevate to the boil.
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STEP 6
Turn down the warmth and simmer until diminished by two-thirds again, to around 250ml. Derive away the garlic and rosemary.
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STEP 7
Add moderately salt to taste and not at once ‘monte’ (bound) in a knob of butter. Add any juices from the steaks trusty sooner than serving.