Creamy Gluten Free Au Jus

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A creamy and gluten free au jus, perfect for serving alongside beef tenderloin, with leftover tenderloin sandwiches, or over mashed potatoes.

Prep Time5

Cook Time10

Total Time15

Course: Condiment, Sauce

Cuisine: American, Southern

Servings: servings, approximately 1/4-cup per serving

Author: Jenny DeRemer

Cost: $0.11 per serving

Equipment

Ingredients

6 tablespoons beef drippings may substitute 4 tablespoons salted butter
1 3 to 4-inch long rosemary branch fresh
2 tablespoons gluten-free all-purpose flour
¼ cup old vine zinfandel or other dry red wine
2 cups beef broth
1 tablespoon gluten-free Worcestershire sauce to taste
pinch Kosher salt to taste
pinch black pepper to taste

Instructions

Using the smooth side of a meat mallet, gently muddle the leaves of a rosemary branch between two sheets of plastic wrap. Be sure to flip the branch so you pummel both sides and are sure to smash the woody branch a bit as well.
In a medium-sized saucepan over medium-high heat, melt beef drippings or butter until they are sizzling. Sprinkle in flour. Whisk thoroughly until a thin, drizzly paste forms.
Vigorously whisk a quality old vine red zinfandel into flour mixture. Add the muddled rosemary branch and cook for 1 minute to allow the rosemary leaves to release their oil. Continue cooking over medium-high heat for another minute or until the olfactory alcohol smell is significantly reduced. Remove the rosemary branch and discard.
Slowly pour in half the beef broth. Whisk vigorously to combine. Once beef broth is incorporated, pour in additional broth and the Worcestershire sauce. Bring mixture to boil and cook 5 minutes or until slightly thickened. NOTE: if you have homemade beef stock on hand, use it in lieu of broth to add richness and intensity.
Season with salt and pepper to taste. Keep warm over a low burner until ready to serve. You may strain the au jus through a fine mesh sieve to eliminate any bits of rosemary or flour lumps if desired.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Regular All-purpose Flour May be Substituted in Equal Measure if you do not care about making this gluten free. Cassava Flour May be Substituted in Equal Measure to make this paleo.

Drippings are the collective juices, fats, and brown bits in the bottom of the roasting pan after you've roasted a beef roast. Use an ice cube tray or airtight container to freeze the meat drippings. Once frozen, pop out and place into freezer bags to use individually any time you require beef flavor for a gravy base, Yorkshire puddings, or an au Jus.

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