“You’ll be pouring this gravy over everything on your plate”
Preparation Time: 1o minutes
Cooking Time: 15 minutes
- Pan and drippings (around 2 cups) from the Mustard Herb Eye of Round Roast or any beef roast
- ½ cup red wine
- 3 cups beef stock
- 2 tablespoons cold butter
- ¾ teaspoon sea salt or to taste
Place the roasting pan used for the roasting on top of a stove over medium high heat and gently stir the meat juices until they begin to bubble. Then pour the red wine in and gently scrape all the juices and caramelized bits on the bottom of the pan and reduce it to a sticky glaze, then add the stock and stir for five minutes or until all the caramelized bits have been removed by your continued stirring. Remove from heat and strain the sauce through a fine sieve directly into a medium sized sauce pan and reduce by one-third. Finally add the butter in small bits and lightly stir the sauce until all the butter has been absorbed.
- Serve over meat loaf, or any beef dish.
All Recipes by Chef Eddy Resident Chef health and Fitness Talk