Ingredients

• 2 tsp olive oil
• 2 shallots, finely chopped
• 1 cup Tasmanian red wine
• 1 sprig fresh rosemary
• 1 bay leaf
• 800ml beef stock
• 2 tbsp butter
• pinch sugar

Method

1. Heat the olive oil in a large frying pan, over medium heat.
2. Add the shallots and fry for about 10 minutes, until golden and caramelised.
3. Add the wine, rosemary and bay leaf and simmer for 10 minutes, or until reduced by half.
4. Add the stock and continue to cook until reduced by half again.
5. Remove from the heat and strain, discarding the shallots and herbs.
6. Transfer the sauce to a new saucepan and bring to the boil. Immediately remove from the heat and whisk in the butter, then whisk through the sugar, to taste.