Serves 4 as an accompaniment 

Ingredients

• 2 tbsp olive oil
• Any beef trimmings if you have them from the meat you’re cooking
• 2 large shallots, peeled and finely chopped
• 2 garlic cloves, whole and slightly crushed
• 175ml red wine
• 175ml port (ruby if you can)
• 1 sprig of rosemary
• 1 bay leaf
• 800ml beef stock
• 25g butter

Method

• Heat the oil in a large pan on a medium heat
• Add the beef trimmings and cook until browned all over
• Stir in the shallots and cook for around 10mins to caramelise
• Add the wine, port and herbs and simmer until reduced by half
• Pour in the stock and continue to cook until reduced by half again
• Strain into a new pan and bring to the boil, then simmer for 10mins
• Remove from the heat and whisk in the butter
• Season to taste if needed