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1 medium sized shallot
3 medium sized garlic cloves
3 sprigs rosemary
1½ cups red wine 
5 tbsp balsamic vinegar
1½ cups beef stock or broth
4 tbsp butter

24 Comments

  1. Banging vid. All the essentials and nae pish. Wish I could see more cooking instructions like this 👏👍

  2. the meat was over cooked and tec you should make the sauce before the meat to give it time to cool. As it cools, the thicker the sauce becomes. really developed the flavors the sauce needs to simmer for at least an hour

  3. Sup with that rosemary? Its aroma's too strong my fella. Use less for this amount of sauce. Or use fresh thyme instead. Taste your food and see the difference.

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