Ingredients:

  • 2 Tbsp Reserved Beef Fat/Drippings (or butter/oil)
  • 1 medium Shallot, finely minced
  • 1 clove Garlic, minced
  • 1/4 cup Dry Red Wine (e.g., Cabernet) (optional)
  • 2 cups High-Quality Beef Stock/Broth (low-sodium preferred)
  • 1 tsp Worcestershire Sauce
  • 1 sprig Fresh Thyme (optional)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Heat the saucepan over medium heat. Add the beef fat/drippings (or substitute oil). Once shimmering, add the minced shallots and sauté for 3–4 minutes until they are translucent and slightly softened. Add the minced garlic during the last 30 seconds until fragrant.
  2. If using, pour in the red wine. Bring to a rapid simmer, scraping the bottom of the pan thoroughly with a wooden spoon to incorporate all browned bits (fond). Reduce the wine until almost evaporated (about 1 minute).
  3. Pour in the beef stock and add the Worcestershire sauce and thyme sprig (if using). Bring the mixture up to a low boil, then immediately reduce the heat to maintain a steady simmer.
  4. Simmer, uncovered, for 15–20 minutes, or until the liquid has reduced by approximately one-third. The color should deepen significantly, and the flavor should be highly concentrated.
  5. Remove the thyme sprig. Taste the jus and adjust seasoning with salt and pepper. If necessary, use a large spoon or a fat separator to skim any excess fat floating on the surface.
  6. Pour the finished Au Jus through a fine-mesh strainer into a clean serving vessel. Discard all solids. Serve immediately while hot.