Put those steak pan juices to work with this amazing red wine jus. It’s tangy, rich and decadent. The addition of beef stock helps the sauce go further so everyone gets plenty.
You can make it ahead or prepare it while your steak rests, adding the pan juices at the end so the steak stays warm.
Red Wine Jus evokes a tiny French bistro: the sauce au jus — literally “with juice” — makes full use of every tasty pan scrap. It’s tangy and luxurious, with thyme and red wine giving a refined flavour while beef stock stretches the sauce so there’s plenty for everyone.
📋 What do we need?
- Red Wine — a full-bodied wine such as Malbec, Shiraz or Cabernet Sauvignon works well.
- Stock — beef stock is recommended, but any good-quality stock will do.
- Thyme — fresh thyme is used here; rosemary can be substituted if preferred.
- Plain Flour — to thicken the sauce. Alternatively, use a cornflour slurry (mix 1 tbsp cornflour with 1 tbsp water) and add at the end to reach the desired thickness.
📺 Watch how to make it
Full recipe with detailed steps is in the recipe card below.
- Sauté the shallots in butter and oil for 2–3 minutes until starting to soften.
- Add the garlic and stir for 30 seconds, then stir in the flour and cook for another 30 seconds.
- While stirring, pour in the red wine, then add the beef stock, salt and pepper. Bring to the boil, then simmer for 10–15 minutes, stirring occasionally, until reduced by about one third.
- If you’ve cooked steak, pour any pan juices or drippings into the sauce, bubble for a few seconds, then remove from the heat and stir through the thyme.
- Decant into a jug and serve over steak or pour directly over the meat.
PRO TIP: Adding beef stock boosts flavour and increases the quantity of sauce. Using water and stock cubes is fine, but a good-quality stock yields a richer jus. If you prefer a simpler wine reduction, omit the flour and stock.
🍽️ What to serve it with
The perfect accompaniment is steak, of course. It also pairs beautifully with roast lamb or roast turkey for an extra touch of decadence.
More Sauces for Steak
- Peppercorn Sauce
- Creamy Mushroom Sauce
- Chimichurri Sauce
- Diane Sauce
- Simple Garlic Butter
- Blue Cheese Sauce
🍲 If you like cooking with red wine, check out these tasty recipes
Dinner
Spaghetti Bolognese Recipe
Slow Cooked
Beef Bourguignon
Slow Cooked
Slow Cooker Beef Short Ribs with Rich Gravy
Vegetarian
One Pot Mushroom Ragu with Pasta
Slow Cooked
Rich and Tender Pork Ragu
One Pot
Chilli Con Carne
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Red Wine Jus Recipe
5 mins
15 mins
20 mins
4 Servings
Sauces
French
Ingredients
- 1 tbsp (15g) unsalted butter
- ½ tbsp sunflower oil
- 2 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1 tsp plain (all-purpose) flour
- 120 ml (½ cup) red wine
- 180 ml (¾ cup) beef stock (water plus two stock cubes is fine)
- ¼ tsp salt
- ¼ tsp pepper
- Any oils or meat drippings left in the pan from cooking the steak (optional but recommended)
- 1 tbsp fresh thyme leaves
Instructions
- Add the butter and oil to a frying pan and heat over medium heat.
- When the butter has melted, add the shallots and cook 2–3 minutes until they begin to soften.
- Add the garlic and cook, stirring, for 30 seconds.
- Stir in the flour and cook for a further 30 seconds.
- Pour in the red wine while stirring, then add the beef stock and half the salt and pepper. Bring to the boil, then simmer for 10–15 minutes until thickened and reduced by about one third.
- If you’ve cooked steak, add any pan juices or drippings to the sauce, bubble for a few seconds, then remove from the heat.
- Stir in the thyme, taste and adjust seasoning with the remaining salt and pepper if needed. Serve immediately poured over steak.
Video
Notes
Can I make it ahead?
Yes. Keep the jus covered in the refrigerator for up to three days in a sealed container. Reheat gently over low heat until piping hot.
Ingredient swaps
- Use alcohol-free red wine if you prefer.
- Make it vegetarian by swapping beef stock for a good vegetable stock.
Which red wine?
An inexpensive Merlot, Malbec or Shiraz works perfectly — you don’t need an expensive bottle.
Nutritional information is per serving. This recipe serves 4.
Nutrition
Carbohydrates: 4 g |
Protein: 1 g |
Fat: 5 g |
Saturated Fat: 2 g |
Sodium: 413 mg |
Fiber: 1 g |
Sugar: 1 g
Nutrition information is approximate and should be used as a guide.
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