Our Keto Beef and Wine Au Jus is not a typical French-style Au jus, because it’s not prepared using pan drippings from roasted beef. This way, you can prepare the sauce while the meat is cooking, saving you the last-minute dash to make it before the meat gets cold. You’ll need 6 ingredients for this light and flavorful sauce: butter, a medium shallot, freshly ground black pepper, beef broth, dry red wine, and a little rosemary.
This is our go-to sauce when we prepare steaks, ribeye roast, or tenderloin (generally a special occasion or holiday). We love that it practically cooks itself – very little stirring or monitoring.
Over medium heat, melt 3 tablespoons of butter, then add minced shallot and stir until soft, but not yet brown, about 2 minutes. Shallots are perhaps one of our all-time favorite add-ins, as their flavor is milder and more delicate than onions or garlic. Shallots are members of the same family, (allium) and can be eaten raw, (great in a salad) or lightly sautéed and added to just about any dish. They break down more easily than onions or garlic when cooked, therefore perfect in flavoring sauces and soups.
Next, stir in the freshly-ground black pepper, beef broth, dry red wine, and rosemary. We love pepper, but if you’re not a fan, reduce the amount or eliminate completely. Bring the mixture to a strong boil, then reduce the heat to medium and simmer. You’ll only need to stir every now and then, as there’s no threat of scorching the sauce.
Reduce by approximately half, or until about 2 cups remain and strain. If you’re using low sodium broth, taste and add salt, if desired. If you’re using classic beef broth which contains a generous amount of salt, you most likely won’t need to add additional. Serve hot over prepared meat. Also makes a great dip for beef leftovers served in our Keto/Low Carb Burger Buns. Store any leftover sauce in refrigerator for up to 5 days.
Keto Beef and Wine Au Jus
- 3 tbsp butter
- 1 medium shallot minced
- 1 tsp black pepper freshly ground
- 2 cups beef broth
- 1 cup dry red wine Merlot, Cabernet, Pinot Noir, Syrah
- ½ tsp dried rosemary or ½ fresh rosemary sprig
- In a medium-size saucepan, melt butter over medium heat. Add minced shallot and stir, about 2 minutes, until the shallot begins to soften but does not brown.
- Add black pepper, beef broth, red wine, and rosemary. Increase heat and bring mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, until reduced to approximately 2 cups. Strain and serve.