Red meat and red wine make a winning combination. Red wine can jazz up your regular steak, beef roast, lamb and game. Opt for a good Bordeaux, Shiraz or Cabernet Sauvignon dry red. Fruity or spiced dry reds add to the depth of flavour.
1.Melt the butter in a small saucepan over a low heat.
2.Place the red wine, shallots, thyme, and bay leaf and set over medium heat.
3.Simmer over a medium heat until the volume has reduced by half. This will take about 15 minutes, depending on the temperature.
4.Once reduced, add the beef stock, salt, and pepper.
5.Let the jus simmer for another 15 minutes, and reduce by half over a medium heat.
6.For a more concentrated jus, it can be left on for a lower heat for longer.
7.Remove the sprig from the jus using a strainer or sieve.
8.This red wine jus will be enough for 4 servings, however the recipe can be easily doubled for larger quantities.