Do you ever have that feeling when have enjoyed an incredible steak at a restaurant, that it’s so sad you can’t recreate it at home? You know you can buy the special cut of steak but how did they make it so mouth-watering to eat? Well the secret very likely lies in the “jus” that the Chef lovingly made and poured over the steak just before it was served to you.
The jus is the French name for the meat juices that come from cooking beef. Unlike gravy which is made by mixing the leftovers in the pan from a roast and thickening it with flour and stock, jus is not thickened but rather reduced and has a thinner, more velvety consistency. Our jus is made by reducing beef stock by 1/3. The jus then has a special blend of red wine added to it as it was traditionally used to help clean left-over meat from cooking vessels.