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!
180ml(¾ cup) beef stockwater plus two stock cubes is fine
¼tspsalt
¼tsppepper
any oils/meat-drippings that are left in the pan after cooking your steakoptional but AMAZING
1tbspfresh thyme leaves
Instructions
Add the butter and oil to a frying pan and heat over a medium heat.
½ tbsp sunflower oil, 1 tbsp (15g) unsalted butter
When the butter has melted, add the shallot. Cook for 2-3 minutes until the shallots are just starting to soften.
2 shallots
Add the garlic and cook, stirring often for another 30 seconds.
2 cloves garlic
Stir in the flour and cook for a further 30 seconds.
1 tsp plain (all-purpose) flour
Add in the red wine while stirring, then add in the beef stock plus half the salt and pepper.
120 ml (½ cup) red wine, 180 ml (¾ cup) beef stock, ¼ tsp salt, ¼ tsp 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.
any oils/meat-drippings that are left in the pan after cooking your steak
Stir in the thyme, then taste for seasoning. Add in the remaining salt and pepper if required.
1 tbsp fresh thyme leaves
Notes
Can I make it ahead?You can make this Red Wine Jus ahead and keep it covered in the refrigerator for up to three days in a sealed container. Reheat gently over a low heat until piping hot.Ingredient swaps
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.
Which red wine?I use pretty cheap red wine for this - usually a merlot, malbec or shiraz costing about £5-£5.50 (around $7) a bottle. You can use expensive wine if you prefer, but it really doesn't need it.Nutritional information is per serving. This recipe serves 4.