Red Wine Jus

Goes very nicely with a grain-fed rib-eye cutlet from the gourmet butcher. Just start a saucepan over a low head with a large glass of red wine. Pour yourself a large glass also. Chuck in a couple of whole cloves of garlic and a sprig of rosemary.

Let the wine reduce to about 1/3 the original amount for about 20 mins until slightly thickened. Strain or remove the garlic and rosemary with some tongs. At this point I added about 1/2 cup of beef stock.

Continue to reduce and when ready to serve add a nob of butter to thicken and make the sauce shine. Taste and season as required. I also added a teaspoon of sugar as it was a little bitter. It will be quite rich, so don't need much on each steak.

Enjoy