Help! who posted an AU JUS recipe ?

might be rrp's, think its on thirdeyes site

I saw Giada do a red wine reduction...

Sauted shallots and mushrooms, added red wine, seasoned, reduced,added drippings or broth, then hit it all with an immersion blender.... (I don't think I am leaving anything out, it was a Christmas dinner episode- I swear it is the only reason I watched)

looked pretty simple and I think I will need to try it.....my thought was on a tenderloin...

I am wondering if you would need to add some heavy cream to it as well (you can usually google the food network folks and find their recipes)....Wondering if I missed that part of the episode...I have two small kids so may have been playing barbies or hot wheels during it :laugh:

I tracked it down and printed it out:


STRACOTTO (POT ROAST) WITH PORCINI MUSHROOMS AND WINE REDUCTION
Giada De Laurentiis

Prep Time: 12 min. Inactive Prep Time: 15 min. Cook Time: 3 hrs. 30 min.

8 to 10 servings

1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
2 onions, chopped
6 cloves garlic, crushed
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped
6 sprigs fresh thyme, leaves removed and chopped

Preheat the oven to 350° F.

Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.

Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.

Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

Cook's Note: The cooked pan juices and vegetables can also be puréed in a blender.

Here is the one I am using for Christmas Eve. It is at the end of the recipe.

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html