We all love sauces and gravies with our roast beef. My personal favorite is Au Jus. The sauce is French in origin and it’s base is the traditional mirepoix and a good quality consommé. Not to worry, mirepoix can be found at your local grocer and the consommé is Campbell’s, the rest is up to you. Guaranteed to make your kitchen smell wonderful while it’s cooking!
Tip : Buy prepared chopped vegetables from the fresh produce section of your grocery store to speed things up and to buy only what you need for this recipe.
Ingredients
- 1/2 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 3 sprigs thyme
- 1/2 tsp black pepper
- 1 cup red wine
- 2 14 oz cans beef consommé Campbell's
Instructions
- Gather all ingredients before starting the recipe.
- Chop onions, carrots, celery and mushrooms.
- Heat a medium sauce pan over medium high heat for 1-2 minutes, then add 1/2 tbsp olive oil and 1 tbsp unsalted butterand stir until melted and combined.
- Add 1/2 cup chopped onion, 1/2 cup chopped carrot, 1/2 cup chopped celery, 1/2 cup chopped mushrooms, 3 sprigs thyme and 1/2 tsp black pepper to the hot oil and sauté, stirring periodically, until the mixture is well browned and the juice from the mushrooms has evaporated. This should take about 5-8 minutes.
- Add 1 cup red wine is reduced by half, 15 to 20 minutes at a medium low heat at a gentle simmer, not a boil.
- Add 2 14 oz cans beef consommé and reduce the liquid by half, another 15-20 minutes over medium low heat. Taste for seasoning and adjust as required.
- Strain sauce through a fine sieve, pushing solids through until you are only left with the pulp, discard pulp, return sauce to sauce pan and serve.
