AmericanSide

Quick Beef Au Jus

Name: Quick Beef Au Jus
Prep time: 5 min
Cook time: 15 min
Yield: About 2 cups
Cuisine: American
Ingredients: 2 cups low-sodium beef broth; 1 tsp Worcestershire sauce; 1 tsp soy sauce, optional; 1 smashed garlic clove or 1/2 tsp garlic powder; Freshly ground black pepper; Salt, only as needed; Optional: 1/4 cup dry red wine, 1/2 tsp Dijon mustard, or 1 sprig thyme; Optional finish: 1/2–1 tsp cold butter

A light, savory jus for beef, quick to build from pan drippings or a saucepan with broth, Worcestershire, and garlic. Thin and pourable by design, perfect over sliced tenderloin or for a French dip.

Prep

5 minutes

Cook

15 minutes

Serves

About 2 cups

Jump to recipe 🖨 Print recipe

Ingredients

Units

Instructions

1
If using the tenderloin roasting pan, pour off excess fat but leave the browned bits. Set the pan over medium heat, or transfer the drippings to a saucepan.
2
Add the red wine, if using, and scrape up the browned bits. Simmer for 1–2 minutes.
3
Add the beef broth, Worcestershire, soy sauce, garlic, pepper, and any thyme or Dijon.
4
Simmer gently for 8–10 minutes. Do not boil aggressively; the goal is a clean, beefy jus.
5
Taste before adding salt. Strain for a smooth finish. Whisk in the cold butter off heat, if desired, and serve hot.

🖨 Print recipe