Put those steak pan juices to work with this amazing red wine jus. It's tangy, rich and decadent. The addition of beef stock ensures it stretches far enough that everyone has plenty!
You can make it ahead or while your steak is cooking and resting, adding the pan juices in at the end of cooking - so that steak doesn't go cold.
When I think of Red Wine Jus, I imagine being in France in a little bistro with waiters in white aprons flambéing steaks and crêpes.
Jus is a French sauce 'Au Jus' meaning 'with juice' and this sauce makes use of every bit of those pan juices.
It's a tangy, rich sauce that goes so well with steak, and personally, I think it has a bit of a posher feel than regular steak sauces!
The red wine and thyme give it great flavour and the beef stock ensures there's plenty for everyone, which is just as well in our house.
📋 What do we need?
- Red Wine Any good quality full bodied wine will work, such as Malbec, Shiraz or Cabernet Sauvignon
- Stock Beef stock is used in this recipe, but any good quality stock works well
- Thyme We use Thyme in this Jus, but you can try Rosemary too
- Plain Flour Used to thicken the sauce, but instead you can make a corn flour slurry, adding a tablespoon of water and mixing, then adding slowly at the end of the recipe to thicken to your liking
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Sauté the shallots in butter and oil for two to three minutes
- Add the garlic, stirring for thirty seconds then add the flour stirring for thirty seconds
- While stirring, add the red wine, then the beef stock, salt and pepper and bring to the boil, then simmer for ten to fifteen minutes, stirring occasionally until reduced by a third
- Add in your pan juices and bubble for a few seconds then turn off the heat and stir through the thyme.
- Decant into a jug or pour over your steaks
👩🍳PRO TIP Adding beef stock helps to add more flavour and also to increase the quantity of the sauce. Water plus stock cubes is fine, but the better tasting the stock, the more flavourful your red wine jus will be.
The addition of beef stock ensures it stretches far enough that everyone has plenty. You can leave out the flour and the stock if you want it more of a simple red wine reduction.
🍽️ What to serve it with
The perfect steak! Check out my tutorial post on how to cook steak.
This Red Wine Jus would be so good poured over roast lamb or with your roast turkey for Christmas dinner for an extra bit of decadence.
🍲 If you like cooking with red wine, check out these tasty recipes
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Red Wine Jus Recipe
- 1 tbsp (15g) unsalted butter
- ½ tbsp sunflower oil
- 2 shallots - peeled and chopped finely
- 2 cloves garlic peeled and minced
- 1 tsp plain - all purpose flour
- 120 ml (½ cup) red wine
- 180 ml (¾ cup) beef stock - water plus two stock cubes is fine
- ¼ tsp salt
- ¼ tsp pepper
- Any oils/meat-drippings that are left in the pan after cooking your steak - optional but AMAZING
- 1 tbsp fresh thyme leaves
- Add the butter and oil to a frying pan and heat over a medium heat.
- When the butter has melted, add the shallot. Cook for 2-3 minutes until the shallots are just starting to soften.
- Add the garlic and cook, stirring often for another 30 seconds.
- Stir in the flour and cook for a further 30 seconds.
- Add in the red wine while stirring, then add in the beef stock plus half the salt and pepper.
- Stir again and bring to the boil. Simmer for 10-15 minutes, stirring occasionally until thickened and reduced by one third.
- If you’ve cooked steak to go with this sauce, add any oils/meat-drippings that are left in the pan after cooking your steak to the jus. Stir together and bubble for a few seconds, then turn off the heat.
- Stir in the thyme, then taste for seasoning. Add in the remaining salt and pepper if required.
- You can use alcohol-free red wine instead of regular if preferred.
- You can make this vegetarian by swapping the beef stock for a good vegetable stock.
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Great tip about the beef stock, it made all the difference. Thank you😋