Red Wine Jus Recipe Masterchef

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RED WINE JUS



Red wine jus image

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

2 tsp olive oil
2 shallots, finely chopped
175ml port
175ml red wine
1 rosemary sprig
1 bay leaf
800ml beef stock
2 tbsp butter
pinch sugar

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

SHALLOT & RED WINE SAUCE



Shallot & red wine sauce image

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

250g shallot, sliced
4 tbsp olive oil
1 garlic clove, lightly crushed
sprig rosemary
5 tbsp balsamic vinegar
400ml red wine
400ml beef stock or brown chicken stock, preferably homemade
knob of butter

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.

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