A Recipe for the Easiest Ever Red Wine Jus

Wine Recipes
This sweet, rich jus goes perfectly with our Beef Wellington and can be knocked up in less than 20 minutes.

Buy our 2 portion Beef Welly here: http://www.cookfood.net/menu/entertaining/mains/Beef-Wellington-for-two/

A large glass of red wine (200-250 ml)
One mug of beef stock (made using ½ stock cube or gel)
1 bay leaf
1 small sprig of rosemary
1-2 generous teaspoons of redcurrant jelly (to taste)
1 tsp of butter

Place everything except the redcurrant and butter in a pan over a high heat. Bring to the boil and simmer for 12-15 minutes until reduced to about ¼ of the original volume. Remove the rosemary and bay leaf. Add the redcurrant jelly and butter to the jus and whisk in well. You should end up with about 100 ml (about a third of a mug) of deep red, glossy jus (more than enough for two). Be sure to serve it piping hot, in a small jug alongside our delicious beef wellington.

Adjust the sweetness and strength of the jus to your taste by adding a touch more redcurrant jelly or water.

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