Delicious sirloin enriched with a red wine and balsamic reduction
18:42:00Whichever masterly crafted Tokara Cabernet you choose, you can be sure of a memorable experience, be it beside a roaring fire or at the dinner table with a juicy steak.
Tokara chef, Carolize Coetzee, recommends enjoying Tokara Cabernet Sauvignon with a delicious fillet or sirloin enriched with a red wine and balsamic reduction.
Red wine and Balsamic Reduction
Ingredients
400ml Tokara Cabernet Sauvignon
5 Tbsp Tokara Balsamic Vinegar
4 Tbsp Tokara Extra Virgin Olive Oil
250g shallots, sliced
1 sprig fresh rosemary
1 garlic clove, crushed
Pinch of salt and pepper
400ml beef stock or brown chicken stock
Knob of butter
Method
Sauté the sliced shallots in the olive oil in a saucepan until lightly browned.
Season with ground black pepper and add the crushed garlic and rosemary.
Continue cooking for a further 3 mins, stirring often to prevent the shallots from burning.
Add the balsamic vinegar and cook until evaporated away to a syrup, then add the red wine and cook until it has been reduced by two thirds.
Add the stock and bring to the boil.
Turn down the heat and simmer until reduced by a further two-thirds to about 250ml (1 cup).
Remove the sprig of rosemary.
Add a little salt to taste and finally whisk in a knob of butter.
Add any juices from the meat that you will be enjoying with this delicious reduction, just before serving.
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