Melt the butter and sautée the eschalotes and the
speck until golden brown; add a pinch of salt,
sprinkle with 30gr of flour and stir until smooth.
Cook for 2 or 3 minutes on a low flame without
burning the flour.
Add ½ glass of water and stir until the mixture
thickens.
Add 1 glass of red wine, a pinch of coarsely
ground pepper and stir well.
Cook for 10 minutes.
If the sauce thickens too quickly add a little
more wine and a little water. The sauce needs to
cook for at least 10 minutes.
Sprinkle with chopped parsley before serving hot on
a steak. |
