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
Prep:5 mins
Makes 270ml (6-8 servings)
2 tsp olive oil2 shallots, finely chopped 175ml port175ml red wine1 rosemary sprig1 bay leaf800ml beef stock2 tbsp butterpinch sugar
STEP 1Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.STEP 2Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.STEP 3Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.STEP 4Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
