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servings
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Servings
4
Cook Time
15
minutes
minutes
Ingredients
0.5
cup
pimiento olives
(green olives with a bit of red paprika where the pit usually is)
5
sundried tomatoes
1
banana shallots (or twice as many regular)
1
tbsp
thick, concentrated beef stock
1
tbsp
butter
1
tbsp
vegetable oil
2
cups
cooking cream
1
pinch
sugar
Imperial
-
Metric
Instructions
Chop the shallots finely, and fry them on medium heat in the butter and vegetable oil.
Add finely chopped sundried tomatoes and olives, and fry them for a minute or two.
Now add the beef stock and the cream, and let it simmer for 5 minutes.
Pour it all into a blender, and mix it to a smooth sauce. Pour it back into the pan, and add a pinch or two of sugar.