Rump Steak Hamburger: Sauce

• shallots, finely chopped
• 1 glass red wine
• 150 ml stock
• 6

In the same frying pan cook the shallots over medium heat for 3 minutes. Add the wine and boil hard to reduce to about 6 tbsp. Add the stock, reduce again to about 6 tbsp, add the cream and mustard, stirring the sticky pan residues into the sauce. Check the seasoning – a pinch or two of sugar may be needed to balance the wine. Dish up the hamburgers and divide the sauce between them, shallots a