Port And Red Wine Jus Recipes

RED WINE JUS

Red wine jus image

Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak

Provided by Good Food team

Categories Condiment

Time 35m

Yield Makes 270ml (6-8 servings)

Number Of Ingredients 9

Ingredients

2 tsp olive oil
2 shallots, finely chopped
175ml port
175ml red wine
1 rosemary sprig
1 bay leaf
800ml beef stock
2 tbsp butter
pinch sugar

Steps:

Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

PORT AND RED WINE JUS

PORT AND RED WINE JUS image

Categories Molasses

Yield 4 people

Number Of Ingredients 8

Ingredients

50g butter
50g of brown sugar
1/2 onion diced
2 table spoon of port
400 ml wine
1 tsp tomatoe puree
2 sprigs thyme
2 cloves of garlic

Steps:

Cook the onions, garlic ans thyme in the butte for 5 mins. Add sugar and allow this to bubble. Add in wine, port and tomatoe puree and simmer until the sauce is reduced to a syrup.

HERB-COATED LAMB WITH PORT-RED WINE SAUCE

Herb-Coated Lamb with Port-Red Wine Sauce image

Categories Herb Lamb Mustard Roast Valentine's Day Port Red Wine Winter Bon Appétit

Yield Serves 4

Number Of Ingredients 14

Ingredients

For lamb
2 ounces crustless brioche or egg bread, cut into 1-inch pieces (about 2 cups packed)
1 cup (packed) coarsely chopped fresh parsley
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 1 1/4-pound racks of lamb, fat trimmed
2 tablespoons vegetable oil
6 tablespoons Dijon mustard
For sauce
1 1/2 cups dry red wine
3/4 cup tawny Port
9 tablespoons butter, cut into pieces
Mashed Yams and Apples
Fried Onion Rings

Steps:

Make lamb:
Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
Meanwhile, make sauce:
Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.

BEEF FILLET WITH RED WINE SAUCE

Beef fillet with red wine sauce image

Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast

Provided by Marcus Wareing

Categories Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 17

Ingredients

1.3kg well-aged beef fillet
50ml vegetable oil
100g unsalted butter , cubed
200ml olive oil
½ small pack thyme , leaves picked and roughly chopped
3 rosemary sprigs, leaves picked and roughly chopped
1 whole garlic bulb , top third cut off and discarded
250ml port
500ml red wine
1 tbsp vegetable oil
140g beef scraps (ask your butcher for these) or braising steak, chopped
4 shallots , sliced
2 garlic cloves , bashed
12 white peppercorns
¼ small pack thyme
1 bay leaf
1l beef stock

Steps:

Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.

Nutrition Facts : Calories 636 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium

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