Ingredients:

  • 2 Tbsp Roast Beef Drippings/Fond
  • 2 large Shallots or 1 small Onion, finely minced
  • 1 small Carrot, finely diced
  • 1 stalk Celery, finely diced
  • 2 cloves Garlic, smashed
  • ½ cup Dry Red Wine (Merlot or Cabernet Sauvignon, optional)
  • 3 cups High-Quality Beef Stock (low-sodium)
  • 3 sprigs Fresh Thyme
  • 1 large Bay Leaf
  • Water, as needed
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare the Drippings: Once the roast beef is removed, transfer the drippings from the roasting pan into a fat separator or a tall container. Allow the clear fat to separate and rise to the top (approximately 5 minutes).
  2. Degrease the Pan: Carefully spoon or siphon off all excess clear fat, leaving only the dark, meaty fond (the sticky, brown bits) and about 2 tablespoons (30 ml) of liquid drippings in the roasting pan.
  3. Sauté the Aromatics: Place the roasting pan (if stove-safe) or a separate saucepan over medium-low heat. Add the shallots, carrot, and celery. Sauté gently for 5–7 minutes until very soft and translucent; do not allow them to brown. Add the smashed garlic for the last 60 seconds.
  4. The Flavour Scrape (Deglazing): Increase the heat to medium. Pour in the red wine (if using). Bring to a bubble and immediately scrape the bottom of the pan vigorously with a wooden spoon, dissolving all the browned fond into the wine. Cook until the wine has reduced by half (about 2 minutes). If skipping wine, use ½ cup of the stock here.
  5. Add Stock and Herbs: Pour in the remaining beef stock, thyme sprigs, and bay leaf. Bring the mixture to a simmer.
  6. Simmer and Reduce: Reduce the heat to low, ensuring a gentle but steady bubble. Simmer uncovered for 30–45 minutes, or until the liquid has reduced by approximately 50–60%. The Au Jus should lightly coat the back of a spoon and have a deep, rich colour.
  7. Strain for Clarity: Remove the herbs and bay leaf. Pour the entire jus mixture through a fine-mesh sieve into a clean saucepan or serving jug. Press down on the solids to extract any remaining liquid, then discard the solids.
  8. Final Seasoning: Taste the reduced jus. It will be concentrated, so season cautiously with salt and pepper. If it tastes too intense, add a splash of water and reheat briefly.
  9. Serve Hot: Keep the Au Jus warm until ready to serve alongside your roast beef, Yorkshire puddings, and potatoes.