Roast Beef Au Jus
01 piece of Beef for roasting (Tenderloin or Faux Filet)
01 lb of Beef Bones, cut into 1”-2” pieces (ask your butcher)
01 White or Vidalia Onion, quartered
1/3 lb of Sweet Organic or French Butter
08 Garlic Cloves
2 liters (2.11 quarts) of Chicken Broth
In a heavy bottomed pan, add about a tablespoon of olive oil. When small bubbles appear, gently place the meat inside the pan. You want to brown it at all sides, so it is important not to poke it or swirl it around the pan. Just let it sit and caramelize on all sides.
Remove the meat, salt it and place it on a rack inside a 125 degree oven. It will take about 2 hours for the meat to be medium rare. Let it cook slowly.
At this point add the bones to the pan to roast. Once they get color, add the butter, the thyme, and the crushed garlic. Lower the flame and roast it all together until you get great caramelization at the bottom.
Now is the time to drain all the fat by pouring the contents of the pan through a thin sieve. Return the meat and vegetables back to the pan and start the deglazing process by adding 1/3 of the chicken stock to the pan. Let it reduce and thicken. Add another 1/3 of the stock and repeat the process. By now your sauce is getting dark and thick and you will reduce it for the last time by adding the remain of the stock. Pass it through a sieve again to remove the meat and vegetables. Still on lower flame, let it reduce until it gets to a syrup consistency. Taste for salt and pepper. You probably will not need to add any.
Now you have a wonderful jus to serve with your roast! And if you have any left, just freeze it. It will do wonders for a turkey breast or a small tenderloin.