Ingredients:

  • 1 Tbsp Unsalted Butter or Beef Fat/Drippings
  • 1 medium Shallot, finely minced (Optional)
  • 1/2 cup Dry Red Wine (e.g., Cabernet) (Optional)
  • 4 cups High-Quality Beef Stock (low sodium)
  • 2 Tbsp Roasted Beef Drippings/Pan Scrape (Optional)
  • 1 tsp Worcestershire Sauce
  • 2 sprigs Fresh Thyme
  • 1/4 tsp Freshly Ground Black Pepper
  • Kosher Salt to taste

Instructions:

  1. Melt the butter or beef fat in a medium saucepan over medium heat. Add the minced shallots and cook until soft and translucent (about 3 minutes), ensuring they do not brown.
  2. Pour in the red wine (if using) and bring to a rapid simmer. Use a wooden spoon to scrape up any browned bits (fond) stuck to the bottom of the pan. Reduce the wine until almost evaporated (about 2–3 minutes).
  3. Pour in the beef stock, add the beef drippings (if using), Worcestershire sauce, and thyme sprigs. Bring the mixture to a low boil.
  4. Reduce the heat to medium-low and maintain a steady simmer. Allow the au jus to reduce uncovered for 10 to 15 minutes, or until the liquid has reduced by about one-third. The sauce should coat the back of a spoon very lightly.
  5. Remove the saucepan from the heat. Carefully fish out the thyme sprigs. Pour the au jus through a fine-mesh sieve into a clean bowl or serving vessel to achieve a perfectly clear sauce.
  6. Taste the strained au jus. Adjust salt and pepper as needed. If using beef drippings, skim excess surface fat before serving. Serve immediately while piping hot.