200 g shallots peel, cut into quarters; heat in a pan
4 tbsp. Titone Olive Oil and sauté, add
4 tbsp. Zweigelt Red Wine add to the shallots
125 ml beef gravy and
6 tbsp. Balsamic Vinegar B reducing the liquid. Because of the intensity of the gravy and the sugar content of the balsamic vinegar seasoning and thickening the sauce will not be neccessary.
6 tbsp. Titone Olive Oil heat in a frying pan and fry 4 Rumpsteaks, 180 g each together with rosemary, thyme, garlic, chopped on both sides to your desired doneness.
Side dish: fried polenta medaillons, potatoes or pasta
serves 4
