Ingredients:

  • Beef Pan Drippings/Fond (approx. 2-3 tablespoons, 30-45 ml)
  • 1 large shallot (finely minced) – 50g
  • 2 cloves garlic (smashed lightly) – 10g
  • 120 ml (4 fl oz) Dry Red Wine (e.g., Merlot, Cabernet Sauvignon, optional)
  • 600 ml (20 fl oz) Low Sodium Beef Stock (high-quality)
  • 3 sprigs Fresh Thyme
  • 1 dried Bay Leaf
  • Water (as needed)
  • Salt (Kosher or Coarse, to taste)
  • Black Pepper (Freshly Ground, to taste)
  • 1 teaspoon (5 ml) Worcestershire Sauce
  • 1 tablespoon (15g) unsalted Butter (cold, cut into small cubes, optional)

Instructions:

  1. Prep the Roasting Pan and Extract Drippings: Carefully remove the roast from the pan and let it rest. Pour off any excessive liquid into a separate container. Allow the liquid to separate and reserve 2-3 tablespoons (45 ml) of the clear, fatty drippings/fond. Discard or save the excess fat.
  2. Deglazing and Aromatics: Place the roasting pan back over medium-low heat (or transfer the scrapings/fond to a medium saucepan). Add the minced shallot and cook for 2-3 minutes, scraping the browned particles (the fond) from the bottom. Add the smashed garlic and cook for 1 minute until fragrant. Do not burn the garlic.
  3. Deglazing: Pour in the red wine (if using). Increase the heat to medium-high and bring to a rapid simmer, continuously scraping the bottom of the pan until all the fond is dissolved. Reduce the wine by half (2-3 minutes).
  4. Simmer and Infuse: Pour in the beef stock, add the thyme sprigs, bay leaf, and the teaspoon of Worcestershire sauce. Bring the mixture to a gentle boil, then immediately reduce the heat to a low, steady simmer. Let the Au Jus simmer uncovered for 15-20 minutes, allowing the liquid to reduce by approximately a third, concentrating the flavour. Periodically skim off any grey foam or excess grease.
  5. Strain and Finish: Pour the Au Jus through a fine mesh sieve (or chinois) set over a clean serving jug or saucepan, ensuring all the solids (shallots, thyme, bay leaf) are removed. Press the solids lightly to extract remaining liquid.
  6. Adjust Seasoning: Return the strained Au Jus to low heat. Taste and adjust seasoning with salt and pepper.
  7. Optional Enrichment (Monté au Beurre): Just before serving, whisk in 1 tablespoon of cold butter, piece by piece, until melted. This adds a beautiful sheen and slight richness. Serve immediately.