Beef with Balsamic Onion Reduction

Ingredients

• 4 trimmed rumpsteaks, 250 to 300 grams each
• Salt and freshly ground pepper to season steaks
• 12 CHRISTOPHER RANCH shallots, peeled and halved lengthways
• 2 rashers bacon, rind removed and diced
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 1 cup red wine
• 1 cup chicken stock
• 2 to 3 bay leaves
• 15mL balsamic vinegar
• 1/4 cup fresh chopped flat leaf parsely

Directions

1. Seal rump (1 minute per side) on both sides, season with salt and pepper once sealed.
2. Remove and set aside.
3. Add shallots to pan with bacon, cook for 8 to 10 minutes, or until shallots are well coloured.
4. Add tomato paste and stir through well.
5. Add flour and cook for 1 to 2 minutes.
6. Add the red wine, bay leaves and chicken stock.
7. Cook uncoverd until the sauce reduces by 1/2.
8. Reduce heat as low as possible, add the vinegar and stir well.
9. Re add the steaks to the pan, cooking to desired state, turning once or twice. Serving
10. Serve on a bed of crushed chat potatoes, add the onions from the reduction to the potaotes, topping each plate with the steak. Drizzle a little sauce and over the steaks before sprinkling with fresh chopped parsley.
11. Serve with a green salad using a balsamic vinegarette.