RICH BURGUNDY RED WINE BORDELAISE SAUCE WITH FILLET STEAK & GOATS CHEESE CROUTON

OH YOU WONDERFUL REDUCTION, SO BEAUTIFUL AND VELVETY

MOST FABULOUS WELL HUNG FILLET STEAK SERVED WITH A BURGUNDY RED WINE & DARK BROWN STOCK REDUCTION, FINISHED OFF WITH A LOT OF BUTTER TO THICKEN AND ENRICH THE SAUCE, SERVED WITH A GRILLED GOATS CHEESE CROUTON

JUST FOUR INGREDIENTS TO MAKE A REALLY FANTASTIC FRENCH CLASSIC BURGUNDY RED WINE SAUCE

REDUCTION REDUCTION REDUCTION

THE REDUCTION SAUCE

2 shallots fine fine fine diced
100g butter
1 bottle deep rich burgundy
250ml dark brown beef stock with marrow bone
1 tsp sugar
1 tsp red current jelly
Salt & pepere to taste

STEAKS
Fillet steak or rib eye, rubbed with ooil, salt and pepper

In a deep saucepan soften the shallots in a tbsp of butter until soft and pale, add the sugar and stir well, add all of the wine and reduce by 2/3.  Add the brown beef stock (method below), and reduce again by half, don't be shy, it is best of slightly over reduce than under.  Add the butter and whisk well, this will thicken the sauce, taste and season to your personal taste.

THE STEAKS
In a medium hot non stick pan place the steaks searing both sides well, cook to your choice, I like my steaks blue so I take off the heat at this point but cook on for another minute each side for rare and 2 more minutes each side for medium and if you want well done cook on.  Take the pan off the heat and cover well with tin foil for 3-5 minutes, meanwhile bring the reduction back up to heat and whisk in an extra knob of butter, taste and adjust seasoning, pour in the meat juices from the rested steaks and serve.

GOAT'S CHEESE CROUTON
Halve a round of goat's cheese and place under a hot grill till browned off & place on top of the steak.