Recipe: Red Wine Jus / Red Wine Reduction Sauce - Eat Well, Drink Better

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Recipe: Red Wine Jus / Red Wine Reduction Sauce
Posted by Chris on Sunday 14 Sep 2008 at 2:28 PM
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Recipe: Red Wine Jus / Red Wine Reduction Sauce

Red meat and red wine. Is there any better combination?
This recipe is for a quick and simple red wine jus that will complement any bbq’d steak. Ive gone with a thick cut scotch fillet rolled in fresh rosemary and pepper as the meat is so tender when cooked medium rare that it carves like butter.
Using the combination of beef and chicken stock yields much better results than using just beef stock.
For the Red Wine Jus
250 ml dry red wine, whatever your drinking
125 ml beef stock
125 ml chicken stock
2 cloves of garlic
1 sprig of fresh rosemary
How to put it together
Grab a small saucepan and put it over a low heat.
Smash 2 garlic cloves with the flat side of your knife and drop them into the saucepan.
Pour in the wine and submerge the rosemary sprig. If your rosemary too long to fit in the saucepan cut it in half with some scissors.
Let the red wine simmer with the herbs over a medium heat until the volume has reduced by half. This should take about 20 minutes depending on how hot your stove is. Give it a swirl around the pan every 10 minutes to combine.
Once reduced, pour in the beef and chicken stock along with a couple of turns from your pepper grinder.
Again, let the sauce reduce by half over a medium heat (let it simmer, but not boil) for about another 20 mins.
You can make this ahead of time and reheat. Leaving it on a lower heat for longer will give you a much more concentrated sauce.
Strain through a fine sieve, or just spoon out of the saucepan over your favorite bbq’d steak
This recipie will give you enough sauce for 4 steaks, however you can easily double or triple the quantities if your catering to a larger group.
The Verdict ...
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Comments (31 comments) Post a Comment
This was GREAT & can be done quick if you don't have the time. I only thought of adding jus as an afterthought after my rack of lamb was already cooked & resting so I halved the wine & only had beef stock to add but with the garlic & rosemary & simmering a bit hotter it still worked beautifully! Next time I'll have ALL the ingredients & prepare ahead of time ;)
Posted by Kirrily on Tuesday 17 Jan 2012 at 6:10 AM

Easy to make and delicious! It was the perfect accompaniment for pistachio and wasabi crusted lamb!
Posted by Theresa on Thursday 01 Dec 2011 at 12:39 PM

made this for my lamb Henry, just had a quick taste, D -E -VINE! So easy & quick, (omited rosemary!)
Posted by Mark Oldfield on Saturday 12 Nov 2011 at 9:45 AM

Just used this recipe with sauteed field mushrooms and roast vegetables. I loved it and I don't usually like my cooking!
Posted by Gail (a non cook) on Thursday 29 Sep 2011 at 6:43 AM

Awesome recipe, so easy, also just cause I can, I supplemented 1/2 the red wine with port to add some sweetness. Worked a treat
Posted by Rob on Saturday 03 Sep 2011 at 12:19 AM

Made this tonight with a scotch fillet steak and a roast vegetable salad. I ended up over-seasoning it and reducing it a little too much, so the flavors were a bit overpowering. I added a bit of honey to balance it out and mellow the pepper; worked really well and I had a great glaze-y jus for our steak. Very easy recipe with good results :)
Posted by Libby on Saturday 13 Aug 2011 at 5:22 AM

Absolute thumbs up - YUM, YUM, YUM!!!! will make again. Thanks
Posted by gill on Sunday 26 Jun 2011 at 4:36 AM

Top stuff, I found the stock I used was a bit overpowering so had to add more wine. Will halve the stock next time, love it!
Posted by jamie on Monday 13 Jun 2011 at 4:35 AM

tasted awesome, everyone loved it, so will be cooking it again :-)
Posted by shane on Saturday 30 Apr 2011 at 3:37 AM

very easy made and tasty,
Posted by paul woodbyrne on Saturday 18 Sep 2010 at 10:42 AM

Very easy to make
Posted by Brendan mc Donnell on Sunday 08 Aug 2010 at 8:48 AM

Made this and it turned out well. I am not a red wine drinker, but I enjoy red wine flavour in food, so I only used a very cheap red in this. I added some Italian mixed herbs, bay leaf and a splash of worsershire sauce. I thickened mine up with corn flour also. Tasted yummy, but i will probably tweak a little next time.
Posted by juzzie on Monday 28 Jun 2010 at 3:18 AM

Sorry, not happy with this recipe. Have tasted much better Jus.
Posted by Tom on Saturday 26 Jun 2010 at 5:10 AM

Yummy. It was an very simple receipe. I used a 2005 shiraz and added a bay leaf. It was delicous on top of some prefectly cooked medium rare scotch fillets.
Posted by Torie on Friday 04 Jun 2010 at 4:52 AM

AWESOME! and I needed to shout that part So easy to do, so tasty and makes the house smell wonderful and delicious
Posted by erika on Wednesday 26 May 2010 at 11:08 PM

wouldnt have it again, but wasnt bad
Posted by Jeff on Tuesday 25 May 2010 at 3:20 AM

Lol garlic gloves. aside from that, thanks for the recipe
Posted by RJ on Thursday 08 Apr 2010 at 12:42 PM

What an excellent recipe.Used it with TJ's of Balmain filet steak ( 200 grams each ) at a party for 6. Try adding a tin of pipped cherries !! Strain the sauce of course.
Posted by Balmain Chef de BBQ on Wednesday 31 Mar 2010 at 1:14 AM

Great Recipe! I also added 2 tea spoon pf soy source with 1 tea spoon of grain mustard with the recipe above. It turn out great! My friends over the diner was saying it was restaurant quality with my BBQ roasted rib eyes!
Posted by Des on Monday 15 Feb 2010 at 5:56 AM

Great Jus, made it last night. added butter to begin with and caramalised some spring onions/garlic beofre adding the wine and rosemary. very nice
Posted by Jarrod on Sunday 14 Feb 2010 at 6:41 PM

Posted by John on Tuesday 09 Feb 2010 at 6:31 AM

I tried this tonight and I loved it! My family enjoyed this with some super eye fillets. As this jus was finishing off, I put about 12 cherry tomatoes in and blanched them in this sauce for about 4 and 1/2 min, and dropped on top the steak, Awesome add on flavour, thank you.
Posted by cheryl on Tuesday 29 Dec 2009 at 1:06 AM

awesome, easy!! gonna try this with Pheasant tonight
Posted by Mike on Friday 18 Dec 2009 at 9:06 AM

Wow. I'm never using gravy again :)
Posted by Jeremy on Wednesday 25 Nov 2009 at 12:45 AM

i just finished eating twice cooked turkey breast with this wine reduction over sweet patato mash, this sauce really completed the meal, fantastic. if i may offer some variations you might like, try adding some Aromats such as leek or spring onion with a small mesure of butter garlic and onion and saute before adding the redwine. the other variation is the same as the last except that instead of a small mesure of butter add a larger amount so that there is excess melted butter and add sugar to caramalise while sauteing the onion and garlic. anyway, a job well done!
Posted by Callum Bruce on Thursday 01 Oct 2009 at 2:47 AM

I added a teaspoon of cranberry sauce - just delicious. And I have also made it thicker by adding some cornflour at the end - so totally awesome. Every time we eat red meat, my husband wants jus instead of gravy!
Posted by Lisa on Thursday 20 Aug 2009 at 5:49 AM

Very good and simple recipe. The only thing I would reccomend is a little more garlic. Though that may be just my warped tastes though.
Posted by Andrew on Sunday 02 Aug 2009 at 3:51 AM

Brilliant recipe, just finished mopping the last of it with a fresh dinner roll. Simplicity in itself, and it tasted fantastic! This one is staying on the menu. Mid range Shiraz is what I used, and I think the fact that one is drinking the same wine as the reduction was made from, adds a level of complimentarity to the meal (which was medium rare eye fillet, cooked over hot charcoal).
Posted by Brad of Bentleigh on Saturday 06 Jun 2009 at 4:59 AM

What a fantastic recipe. Not only was it easy to make, it tasted delicous
Posted by Michelle on Tuesday 02 Jun 2009 at 6:14 AM

try this
Posted by scott moore on Friday 29 May 2009 at 2:35 PM

Posted by scott on Wednesday 20 May 2009 at 11:43 PM

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