Red Wine Sauce

• 2 tbsp olive oil
• beef trimmings (optional)
• 2 shallots, peeled and finely chopped

Heat the olive oil in a pan, add the beef trimmings if using, and fry until browned. Add the shallots with the garlic, thyme and bay leaf and cook over a medium heat, stirring occasionally, for 5–6 minutes until soft. Add the sherry vinegar, stirring to deglaze, then pour in the port and red wine. Bring to the boil and let bubble briskly until reduced down to a sticky glaze. Add the peppercorns