8 brown shallots, peeled and quartered but left whole at the root
2 lamb leg steaks, about 175g (6 oz) each
25g (1 oz) butter
60ml (4 tbsp) balsamic vinegar
175ml (6 fl oz) red wine
150ml (¼ pint) beef stock
5ml (1 tsp) redcurrant jelly [optional]
1] Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside.
2] Season the steaks with a little salt and plenty of crushed peppercorns.
3] Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking.
4] Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown.
5] Add the balsamic vinegar and bubble for a few minutes.
6] Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
7] If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely.
8] Spoon the shallots and sauce over the steaks and serve immediately.