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.

 

 

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

 

 

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.