YOU WILL NEED
1 tbsp balsamic vinegar
150ml/¼ pint red wine
1 tsp brown sugar
150ml/¼ pint beef stock
1 tbsp chopped rosemary
Salt and freshly ground black pepper
Heat a saucepan and pour in the vinegar and red wine. Reduce by half.
Add the sugar, stock and rosemary, and reduce to a sauce consistency, which should coat the back of a spoon.
Pass the sauce through a sieve, season to taste and keep warm.