Ingredients

• 1 tbsp (15g) unsalted butter
• ½ tbsp sunflower oil
• 2 shallots (peeled and chopped finely)
• 2 cloves garlic (peeled and minced)
• 1 tsp plain (all-purpose) flour
• 120 ml (1/2 cup) red wine
• 180 ml (3/4 cup) beef stock (water plus two stock cubes is fine)
• ¼ tsp salt
• ¼ tsp pepper
• any oils/meat-drippings that are left in the pan after cooking your steak (optional but AMAZING)
• 1 tbsp fresh thyme leaves

Instructions

1. Add the butter and oil to a frying pan and heat over a medium heat.
2. When the butter has melted, add the shallot. Cook for 2-3 minutes until the shallots are just starting to soften.
3. Add the garlic and cook, stirring often for another 30 seconds.
4. Stir in the flour and cook for a further 30 seconds.
5. Add in the red wine while stirring, then add in the beef stock plus half the salt and pepper.
6. Stir again and bring to the boil. Simmer for 10-15 minutes, stirring occasionally until thickened and reduced by one-third.
7. If you’ve cooked steak to go with this sauce, add any oils/meat-drippings that are left in the pan after cooking your steak to the jus. Stir together and bubble for a few seconds, then turn off the heat.
8. Stir in the thyme, then taste for seasoning. Add in the remaining salt and pepper if required.

Notes

Can I make it ahead? You can make this Red Wine Jus ahead and keep it covered in the refrigerator for up to three days in a sealed container. Reheat gently over a low heat until piping hot. Ingredient swaps You can use alcohol-free red wine instead of regular if preferred. You can make this vegetarian by swapping the beef stock for a good vegetable stock. Which red wine? I use pretty cheap red wine for this – usually a merlot, malbec or shiraz costing about £5-£5.50 (around $7) a bottle. You can use expensive wine if you prefer, but it really doesn’t need it. Nutritional information is per serving. This recipe serves 4.

Source: https://www.kitchensanctuary.com/red-wine-jus/