Best Port And Red Wine Jus Recipes

RED WINE JUS RECIPE

Steps:

• Add the butter and oil to a frying pan and heat over a medium heat.
• When the butter has melted, add the shallot. Cook for 2-3 minutes until the shallots are just starting to soften.
• Add the garlic and cook, stirring often for another 30 seconds.
• Stir in the flour and cook for a further 30 seconds.
• Add in the red wine while stirring, then add in the beef stock plus half the salt and pepper.
• Stir again and bring to the boil. Simmer for 10-15 minutes, stirring occasionally until thickened and reduced by one third.
• If you've cooked steak to go with this sauce, add any oils/meat-drippings that are left in the pan after cooking your steak to the jus. Stir together and bubble for a few seconds, then turn off the heat.
• Stir in the thyme, then taste for seasoning. Add in the remaining salt and pepper if required.

RED WINE JUS

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.

PORT WINE SAUCE RECIPE

Steps:

• Melt the butter in a saucepan and sauté the shallots briefly until translucent (approximately 3 minutes).
• Deglaze with the Port and red wines and reduce until most of the wine has cooked off, (approximately 5 - 6 minutes)
• Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened).
• Strain the sauce, add the heavy cream (if desired), and return to a simmer for a few minutes and serve.
• The optional heavy cream gives the sauce a richer color and additional flavor.

BEEF FILLET WITH RED WINE SAUCE

Steps:

• Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
• Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
• Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
• Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
• Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.