Red Wine Jus
Ingredients
2 shalottes, chopped roughly
1 tblsp olive oil
220 ml red wine
220 ml port
1 sprig of rosemary
900 ml beef stock (home made or from a supermarket)
25 gr salted butter
1/4 tspn salt
Method
Caramelise shalottes in olive oil.
Add wine, port, rosemary, simmer and reduce by a half.
Add beef stock and reduce by a half or more until jus coats the back of a spoon.
Remove from the heat, strain through a sieve.
Return to stove, add salt and bring to boil, remove from the heat, melt in butter.
Serve hot over a steak.
Yumm
