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
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Update: Technically I think this is a reduction rather than a Jus as it does not use the pan juices from the steak. You could obviously do this, but the steak will be resting for 20 mins while you reduce the wine.
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