Red wine jus

• olive oil↗2 tsp tsp
• shallots↗2

  finely chopped

• port↗175ml ml
• red wine↗175ml ml
• rosemary sprig↗1
• bay leaf↗1
• beef stock↗800ml ml
• butter↗2 tbsp tbsp
• sugar↗pinch

Step-by-step instructions

1. 1

   Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.

2. 2

   Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.

3. 3

   Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.

4. 4

   Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.