Ingredients:
- 2 Tbsp Unsalted Butter (or 30 g)
- 1 large Shallot, finely minced (Approx. 50 g)
- 2 cloves Garlic, lightly crushed
- 1 tsp Tomato Paste (5 g)
- 1/2 cup Dry Red Wine (120 ml) (Optional)
- 4 cups High-Quality Low-Sodium Beef Stock (1 Litre)
- 1 Sprig Fresh Thyme
- 1 Bay Leaf
- 1/2 tsp Worcestershire Sauce (2.5 ml)
- Optional: 1/4 cup Pan Drippings or Roasted Beef Fat (60 ml)
- Kosher Salt and Freshly Ground Black Pepper, to taste
Instructions:
- Melt the butter (and optional beef fat/drippings) in a heavy-bottomed saucepan over medium heat. Add the minced shallots and cook gently for 4–5 minutes until softened and translucent, but not browned.
- Add the crushed garlic and tomato paste. Cook for 1 minute, stirring constantly, until the paste deepens in colour and smells slightly caramelized (this 'blooming' process is key for flavor).
- If using, pour in the red wine. Bring to a rapid simmer and scrape up any browned bits stuck to the bottom of the pan (fond). Reduce the wine by half, about 3–4 minutes.
- Pour in the beef stock, add the thyme sprig, bay leaf, and Worcestershire sauce. Bring the mixture to a boil.
- Reduce the heat immediately to a very gentle simmer. Simmer uncovered for 45–60 minutes, or until the liquid has reduced by approximately two-thirds (leaving about 1.5 cups/400 ml). Use a large spoon to periodically skim off any grey foam or excess clear fat that rises to the surface.
- Once reduced, remove the saucepan from the heat. Carefully pour the Au Jus through a fine-mesh sieve set over a clean bowl or container. Discard the spent solids (shallots, herbs, garlic, etc.).
- If there is still a layer of fat on the strained jus, use a fat separator or chill the jus briefly until the fat solidifies on top, allowing you to easily scrape it off. Return the strained, skimmed Au Jus to a clean small saucepan.
- Taste, and season sparingly with salt and pepper. Reheat gently until piping hot and serve immediately alongside your roasted meat.