Red wine sauce

Directions

1. 1
   Pour the fat out of the pan you cooked your steaks in, but dont clean it.
2. 2
   Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment.
3. 3
   Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
4. 4
   Boil the sauce down to about 200ml in total, then taste and season.
5. 5
   Whisk in the remaining butter and the parsley, plus any resting juices from the steaks.
6. 6
   Serve the steaks on warm plates and spoon the sauce over the top.