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Steak with red wine shallots & bacon


  • Heat a thin layer of oil in a heavy-bottomed pan and seal the steaks on both sides. Season and then remove.
  • Add the shallots and bacon to the pan with a little more oil, if needed. Gently cook until lightly coloured. Then add the tomato paste, stir well and cook until lightly toasted.
  • Turn the heat down, add the flour and briefly cook, continually stirring. Add 1 cup each red wine and stock with the bay leaves. Stir well and bring to the boil. Then turn down the heat a little more and simmer until the liquid forms sauce consistency, adding more wine and stock as needed. Taste for seasoning and stir in the balsamic.
  • Turn the heat down even further, return the steaks in one layer with the parsley and cook to the desired degree, turning once or twice.


  • olive oil
  • 4 x 180 gm rump steaks, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • 12-16 shallots (or baby onions), peeled
  • 1 x 2 cm piece of bacon, cut into lardons (or 4 finely sliced rindless bacon rashers)
  • 1 tspn tomato paste
  • 1 tbsp plain flour
  • 1-2 cups red wine
  • 1-2 cups chicken stock
  • 2-3 bay leaves
  • a good splash of balsamic vinegar
  • 1 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm