Spicy black tea jus
Jus or juice is a sauce that is not as thick as gravy or pan sauce but thicker than broth. It is often referred to as a light gravy. Here we add the flavor of black tea—we like to use Earl Grey for the bergamot flavor, which is slightly flowery, but you can use any dark tea that suits you—just be sure it isn’t fruit or heavy spice flavored. Here we are using Shiraz wine with its rich berry undertones but any full-bodied red wine will work too. Use this jus with filet mignon, roast beef or beef tenderloin medallions
Ingrediënten
MAKES: 240 ml
- 360 ml Meat Stock
- 2 Earl Grey tea bags
- 15 ml safflower oil
- 30 g minced shallots
- 1 small Thai red chili pepper pierced
- 120 ml Shiraz wine
- ⅛ tsp nutmeg
- Salt and pepper to taste
Instructies
- Heat the meat stock in a medium saucepan until it just simmers, about 4 to 5 minutes, and add the tea bags.
- Cover and set aside to steep for 15 minutes.
- Remove the tea bags and discard.
- Heat the safflower oil in another medium saucepan over medium heat and add the shallots.
- Sauté until the shallots are softened, about 2 to 3 minutes.
- Add the Thai chili pepper and sauté 1 minute more.
- Pour in the steeped stock and wine and mix well.
- Add the nutmeg and simmer this mixture until it is reduced by a little less than half, about 25 to 30 minutes.
- The mixture should loosely coat the back of a spoon but still be able to drip off.
- Strain through a fine mesh strainer and season with salt and pepper to taste.
Notes / Tips / Wine Advice:
Serve hot spooned over filet mignon or sliced beef tenderloin medallions.
