RED WINE JUS
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
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
PRIME RIB ROAST WITH RED WINE AU JUS
Provided by Nancy Fuller
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Season the prime rib roast liberally with salt and pepper, then place it on a rack set inside a roasting pan and roast for 30 minutes. Turn down the oven temperature to 350 degrees F and roast until an instant-read thermometer inserted into the thickest part of the roast reads 130 degrees F for medium-rare, about 1 1/2 hours. Transfer the meat to a platter and tent with foil to keep warm.
- Place the roasting pan on top of the stove. Turn 2 burners to high heat, add the butter to the pan and use a wooden spoon to stir and scrape the bottom of the pan. Add the beef stock and red wine and cook until the liquid is reduced by half, about 20 minutes. Whisk in the rosemary and season with salt and pepper.
- Slice the meat between the bones into individual steaks and serve each with the red wine au jus.
SHALLOT & RED WINE SAUCE
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
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.
RED WINE JUS RECIPE
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!
Provided by Nicky Corbishley
Categories Sauces
Time 20m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 83 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 413 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
RED WINE JUS GRAVY
This is the most wonderful gravy for roasted beef or lamb! it has a strong flavour and suits most roast vegetables too! Enjoy this combined with caramelised onions
Provided by limecat
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Lightly brown the garlic in oil.
- Add all the other ingredients and lightly boil until reduced to 1/3, about half an hour.
- Optional but very good! add a half carrot, 1/4 onion and some celery or leek to add flavour.
- Strain the jus and serve hot over meat and vegetables.
- Remember, you can vary this recipe by adding caramelised onions!
Nutrition Facts : Calories 129.7, Fat 3.6, SaturatedFat 0.6, Sodium 451.3, Carbohydrate 6.5, Fiber 0.1, Sugar 3.9, Protein 1.6
BEEF WELLINGTON PARCELS WITH RED WINE JUS
Try this all-time classic dish, combining a juicy fillet steak, wild mushrooms and pate in a crisp pastry crust.
Provided by English_Rose
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F
- To make the filling, melt half the butter with half the oil in a frying-pan.
- Add the onion, garlic, and all the mushrooms and sauté for 10 minutes until tender and all the liquid has evaporated. Stir in the parsley, tip into a bowl, season and cool.
- Season the steaks. Wipe out the same frying-pan and heat until hot. Add the remaining oil and sear the seasoned steaks for 20-30 seconds on all sides.
- Cool, then spread over the pate. Cut the pastry into 4 pieces, roll out on a lightly floured surface to 8-10in squares and brush with beaten egg. Divide the mushroom mixture between the squares and place a steak on top, pate-side down. Bring up two opposite corners of the pastry square to overlap the steak in the centre, seal and gently tuck in the sides, brush with a little beaten egg, and bring the remaining two corners up and seal.
- Place the parcels on a heated non-stick baking sheet, brush with beaten egg and bake in the oven for 25 minutes for medium-rare, or 5 minutes more for well done.
- Place the frying-pan that you used to cook the steaks back on the heat. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds.
- Just before serving, whisk in the remaining butter and season. Serve the beef wellingtons on warmed plates with the broccoli, and a little of the red-wine jus spooned over.
Nutrition Facts : Calories 1241.2, Fat 94.2, SaturatedFat 33.9, Cholesterol 309.5, Sodium 384.4, Carbohydrate 40.5, Fiber 2.5, Sugar 4.2, Protein 49.4
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