Ingredients:

  • 2 cups beef stock or broth
  • 1 cup red wine (optional)
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. Heat butter in a large saucepan over medium heat until melted. Add chopped onion and sauté until translucent, about 5-7 minutes.
  2. Stir in minced garlic and thyme; cook until fragrant, around 1 minute.
  3. Pour in the red wine (if using), scrapping the bottom of the pan. Cook until reduced by half, about 5-10 minutes.
  4. Stir in the beef stock and Worcestershire sauce. Bring to a gentle simmer.
  5. Allow au jus to simmer for 15-20 minutes, reducing slightly. Season with salt and pepper to taste.
  6. Strain through a fine mesh strainer if a smoother consistency is desired.
  7. Keep warm until ready to serve.