Ingredients
Red Wine Jus
- 10g butter
- 2 shallots - finely sliced
- 1 clove garlic - crushed
- A few thyme leaves
- 6 black peppercorns
- 1 teaspoon sugar
- 200ml full bodied red wine
- 250ml strong beef stock - I use a Continental stock pot - this is double strength
- 10g butter
- 1 teaspoon cornflour mixed with a little water
Method
Red Wine Jus
- In a heavy base saucepan, heat the first measure of butter and gently soften the shallots. Add in the garlic, thyme, peppercorns and sugar. Mix well.
- Pour in the red wine and reduce by half.
- Add in the beef stock and cook for 5 minutes.
- Remove from the heat and strain into a clean saucepan.
- Whisk in the butter and cornflour slurry.