We are making some changes to the website over the next few months
less than 30 mins
10 to 30 mins
Add to favourites
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Melt half the butter in a small saucepan over a medium heat and add the shallot. Cook for two minutes, or until softened.
Add the red wine and chicken stock. Turn up the heat and boil rapidly for five minutes, until the liquid volume has reduced by half.
Season, to taste, with salt and freshly ground black pepper and serve warm with steak or other cooked red meat.
Can food make you a better runner?