Garlic – 3 cloves minced
Onion – 1
Balsamic Vinegar – 4 Tablespoons
Red wine – 500ml (any varietal but i like a Shiraz)
Butter – 2 Tablespoons
Add a glug of oil to your pan and add your onion, make sure to start with a hot pan. Saute for about 5 minutes until slightly browned. Add your garlic and Rosemary. Continue cooking for a further 3 minutes.
Add your Balsamic and cook down until it becomes a syrup like consistency.
Add the wine and cook down reduce by about half, until you get a thicker sauce.
Pour in the stock and bring to the boil. Reduce by two thirds. Then at the end stir in your butter and if you are cooking a steak, add the meat juices.
Remove the Rosemary sprig. I like my sauce slightly chunky so I didn’t strain mine. If you like just the sauce strain and serve!