CLASSIC AU JUS
After roasting prime rib, don't throw out those pan juices! Those drippings are the key to making this flavorful juice to serve with tender slices of beef. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 1-1/4 cups.
Number Of Ingredients 8
Steps:
- In a roasting pan, heat meat drippings over medium-high heat. Add carrot, celery and onion; cook and stir until vegetables are lightly browned and tender, 3-5 minutes, scraping brown bits from bottom of roasting pan. Add wine; simmer until reduced slightly, 3-5 minutes. , Add beef stock; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain through a fine sieve. Season with salt and pepper. Serve with prime rib or other cooked beef.
Nutrition Facts : Calories 154 calories, Fat 15g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 275mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
HERB CRUSTED BEEF TENDERLOIN WITH ROSEMARY AU JUS
Made this for Christmas Dinner. The steak is so tender and flavorful. The Au Jus is fantastic. This will be a new tradition in my house.
Provided by barbara lentz
Categories Beef
Time 1h15m
Number Of Ingredients 23
Steps:
- 1. Mix the ingredients for marinade together and add meat. Marinate overnight or at least 6 hours
- 2. Remove meat from marinade and reserve 1/4 cup. discard the remaining marinade. Let meat come to room temperature about an hour. Dry meat well. Sear the meat in hot pan with some oil on all sides to get a good brown crust. Remove from pan.
- 3. mix all ingredients for herb crust together except the panko and butter. Fold up the thinner edges of he tenderloin and secure with butchers twine. Try to get the tenderloin all the same thickness to get a more even bake. Place meat on rack in roasting pan. Spread the crust on the top, sides, and ends of meat leaving the bottom bare. Melt the butter in a saucepan and add the panko and cook until browned. Press the panko on the meat over top the herb mixture.
- 4. Place beef in 400 degree oven and roast until internal temp reaches 120 for medium rare, 125 for medium and 130 for well done. Usually between 30 to 45 minutes. Remove the meat from the oven tent with foil and let rest for another 30 minutes
- 5. While meat is roasting place oil in large saucepan. cook red onions and garlic until softened. Add the sherry and let most evaporate. Add the broth, bouillon, and herbs bring to a boil. Stir the cornstarch into the reserved marinade and add to Au Jus. Reduce heat and cook until thickened.
- 6. Slice the tenderloin and serve with the Au Jus. The Au Jus makes a great tasting gravy also.
BEEF AU JUS
This is the most minimalist method for doing a quick au jus for your prime rib of beef.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
- Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
- Boil mixture until it thickens slightly; season with salt and pepper to taste.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 2.3 g, Cholesterol 17.5 mg, Fat 1.1 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 439.8 mg
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