Put those steak pan juices to work with this red wine jus. It’s tangy, rich and decadent. Beef stock stretches the sauce so there’s plenty for everyone.
You can make it ahead or whisk it together while the steak rests, adding any pan juices at the end so the steak stays warm.
“Au jus” simply means “with juice,” and this sauce makes the most of those flavorful pan juices. It’s elegant, tangy and pairs beautifully with steak. Red wine and thyme add depth, while beef stock boosts volume and flavour so the sauce serves a crowd.
📋 What do we need?
- Red wine — a full-bodied option such as Malbec, Shiraz or Cabernet Sauvignon
- Beef stock — gives flavour and volume; good-quality stock or water + stock cubes works
- Thyme — fresh is best; rosemary can be substituted
- Plain flour — thickens the sauce; alternatively use a cornflour slurry (mix 1 tbsp cornflour with 1 tbsp water and add at the end)
📺 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 they begin to soften.
- Add the garlic and stir for 30 seconds, then stir in the flour and cook for another 30 seconds.
- While stirring, add the red wine, then the beef stock, half the salt and pepper. Bring to the boil, then simmer for 10–15 minutes, stirring occasionally, until reduced by about one third.
- If you cooked steak, add the pan juices or drippings, bubble for a few seconds, then remove from the heat and stir in the thyme.
- Decant into a jug and serve over steak or pour directly over the meat.
👩🍳 PRO TIP — Using a good-tasting beef stock improves flavour and increases the sauce yield. For a lighter option, skip the flour and stock and make a simpler red wine reduction.
🍽️ What to serve it with
The classic pairing is steak. It also complements roast lamb or roast turkey for a touch of decadence.
More sauces for steak
- Peppercorn sauce
- Creamy mushroom sauce
- Chimichurri
- 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
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 + 2 stock cubes is fine)
- ¼ tsp salt
- ¼ tsp pepper
- Any oils or meat drippings left in the pan after cooking steak (optional but recommended)
- 1 tbsp fresh thyme leaves
Instructions
- Add the butter and oil to a frying pan and heat over medium.
- 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 30 seconds.
- Add the red wine while stirring, then add the beef stock and half the salt and pepper. Bring to the boil, then simmer 10–15 minutes until reduced by about one third.
- If you cooked steak, add any pan juices or drippings, bubble briefly, then remove from heat.
- Stir in the thyme, taste and adjust seasoning with the remaining salt and pepper. Serve immediately.
Video
Notes
Can I make it ahead?
Yes — keep 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 preferred.
- Make it vegetarian by swapping beef stock for a good vegetable stock.
Which red wine?
A modestly priced full-bodied wine (Merlot, Malbec or Shiraz) works well — 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 |
Sodium: 413 mg
Nutrition information is approximate and should be used as a guideline.
Some links in this post may be affiliate links; if you buy through them I may earn a small commission at no extra cost to you. Nutrition information is approximate.