Red eye gravy

This deliciously different, South American inspired gravy from Paul Bloxham makes a mouth-watering accompaniment to grilled steaks
By Paul Bloxham
Red eye gravy
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 3 tbsp butter
  • 2 shallots, finely chopped
  • 1 tbsp camp coffee
  • 50 ml cola
  • 200 ml veal stock
  • hot pepper sauce, to taste
  • salt, and freshly ground black pepper

Tips and Suggestions

Red Eye gravy is a South American gravy, traditionally served with steaks.


1. Melt one tablespoon of the butter in a frying pan over a medium heat and fry the shallots for a minute or so, until softened.

2. Add the cola and reduce by half and then add the veal stock and Camp coffee concentrate. Continue to cook until reduced by half again.

3. Stir in the remaining butter and season to taste with hot pepper sauce, salt and freshly ground black pepper.

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