James Martin Red Wine Jus Food

RED WINE JUS

Red wine jus image

Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak

Provided by Good Food team

Categories Condiment

Time 35m

Yield Makes 270ml (6-8 servings)

Number Of Ingredients 9

Ingredients

2 tsp olive oil
2 shallots, finely chopped
175ml port
175ml red wine
1 rosemary sprig
1 bay leaf
800ml beef stock
2 tbsp butter
pinch sugar

Steps:

Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

SHALLOT & RED WINE SAUCE

Shallot & red wine sauce image

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

Provided by Gordon Ramsay

Categories Dinner, Side dish

Time 35m

Number Of Ingredients 8

Ingredients

250g shallot, sliced
4 tbsp olive oil
1 garlic clove, lightly crushed
sprig rosemary
5 tbsp balsamic vinegar
400ml red wine
400ml beef stock or brown chicken stock, preferably homemade
knob of butter

Steps:

Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
Pour in 400ml beef or brown chicken stock and bring to the boil.
Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

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