This is the sauce I usually make with Prime Rib and I always have
some leftover for filet mignons as served at the Red Rock Canyon
Grill. (I also make their wonderful mashed potatoes)
terry
Cabernet Jus
Serves 2
Recipe By: Susan MacDonald
Published in: Bon Appetit
Publish Date: December
1 bottles Cabernet Sauvignon 750-ml
2 cups beef stock or canned broth
1 cups ruby Port
1 1/2 large garlic cloves, peeled
1/2 large shallot, peeled, halved
1 bay leaves
1 1/2 teaspoons dried thyme
Fresh parsley sprigs
Combine first 6 ingredients and 1 1/2 teaspoons thyme in large
nonaluminum saucepan. Boil until reduced to 1 cups, about 1 hour.
(Cabernet mixture can be prepared 2 days ahead. Cool, cover and
refrigerate.) Pour off all fat from roasting pan in which you have
roasted your beef. Place pan over medium-high heat. Add Cabernet mixture
to pan and bring to boil, scraping up any browned bits. Season to taste
with salt and pepper. Pour jus into sauceboat. Garnish platter with
parsley, if desired. Carve beef and serve, passing jus separately. I cut
the original recipe in half for just the two of us. Scale it for 4 to see
the original recipe.
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