Mushroom Jus

posted: 06/30/10
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Mushroom Jus

Take Home Chef, Episode 43: Eve's Menu


  • 4 tablespoons/50 ml olive oil
  • 1 1/4 pounds/600 g beef chuck, cubed
  • 3 shallots, thinly sliced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 cup/215 ml dry red wine
  • 6 cups/1.5 liters rich beef stock
  • 8 ounces/200 g white mushrooms, sliced
  • Salt and freshly ground black pepper


  1. Heat 1 tablespoon/13 ml of oil in a large heavy sauce pan over high heat. When the pan is hot, add half of the beef and cook until deep golden brown, about 6-8 minutes. Transfer the beef and any juices to a bowl. Repeat with the remaining beef.
  2. Heat 1 tablespoon/13 ml of oil in the same pan. Add the shallots and herbs and saut? until the shallots are golden brown, about 3 minutes. De-glaze the pan with the red wine and simmer until it reduces and is almost dry, about 8 minutes.
  3. Add the beef stock, and the browned meat along with any accumulated meat juices. Simmer for 1 1/2 hours over medium-low heat, skimming impurities off the top as it cooks, or until the sauce is reduced by half. Strain the sauce into a heavy medium saucepan and discard the solids.
  4. Return the sauce to a simmer over medium-low heat for 1 hour, or until it is reduced to 2 cups/455 ml. Heat the remaining 2 tablespoons/26 ml of oil in a heavy large saut? pan over high heat. Add the mushrooms and saut? for 5 minutes or until they are golden brown.
  5. Add the sauce to the mushrooms and simmer for 5 minutes, or until reduced slightly. Season the sauce to taste with salt and pepper, and serve.
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