Classic Red Wine Sauce with a Stolen Harvest Twist

Red Mead Sauce for Grilled Steaks and Wild Meats

• 2-3 shallots, sliced finely

• 4 tbsp olive oil

• 2 garlic cloves, minced

• 1 - 2 sprigs of fresh rosemary

• 5-6 tbsp balsamic vinegar, al gusto

• 400 ml Stolen Harvest red mead: Saskatoon, Cherry Bochet, Blackberry Port Style, Chocolate Cherry

• 400 ml beef stock, preferably homemade

• 1 heaping tablespoon of butter 

• Cracked pepper or Grains of Paradise to taste

DIRECTIONS

1. Sauté the shallots in a medium pan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.

2. Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.

3. Continue cooking for a further 3 mins, stirring often.

4. Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.

5. Pour in 400 ml beef and bring to the boil.

6. Turn down the heat and simmer until reduced by two-thirds again, to around 250 ml. Remove the rosemary sprigs.

7. Add a little salt and pepper to taste and finally whisk in a knob of butter. Add any juices from the steaks just before serving.