Cook: Adam Liaw’s Ultimate Red Wine Sauce

Method

1. Heat a small saucepan over medium heat and add the olive oil, onion and garlic. Cook for about 4 minutes until the onions are softened, then add the thyme, soy sauce, wine and stock. Bring to a simmer, and simmer until reduced by half. Strain and set aside until ready to use.

2. After you have cooked your steak in a frying pan to your liking, tip any oil from the frying pan and add 1 cup of reduced sauce base, scraping to remove any bits from the base of the pan. Bring to a simmer and reduce by a further third, until it is able to coat the back of a spoon, then mix in the cold butter, stirring well until a glossy, thick sauce is achieved. Strain the sauce and pour the sauce over the steak to serve. (If you aren’t cooking your steak in a pan, just reduce the saucepan of sauce a little further, and mix in the butter to serve.)