Herbed au Jus

Name: Herbed au Jus
Yield: 2
Ingredients: 1 (14.5-ounce) can beef broth; 1 ¾ cups dry red wine; 2 fresh thyme sprigs; 2 fresh parsley sprigs; 2 fresh rosemary sprigs; 1 bay leaf; 2 tbsp unsalted butter; 1 tbsp all-purpose flour

This savory, herb-flavored sauce provides a delicious accompaniment to beef.

This savory sauce provides a delicious accompaniment to beef. “Au jus” is French for “with juice” and typically refers to the juices produced when roasting meat such as beef, chicken, lamb, or veal. Some cooks use the liquid as is; others flavor it with herbs and spices, as in the recipe here. Serve this “jus” with Prime Rib Tenderloin Roast or any other specially prepared beef.

Makes 2 servings

Ingredients

1 (14.5-ounce) can beef broth
1 ¾ cups dry red wine
2 fresh thyme sprigs
2 fresh parsley sprigs
2 fresh rosemary sprigs
1 bay leaf
2 tbsp unsalted butter
1 tbsp all-purpose flour

Directions

In a large skillet combine broth, wine, thyme, parsley, rosemary and bay leaf. Bring to boiling; reduce heat. Gently boil about 20 minutes or until reduced to about 2 cups. Remove from heat; discard herbs. Transfer to a large glass measuring cup.
In the same skillet melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in broth mixture. Cook and stir over high heat until bubbly. Remove from heat and serve.

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