Beef Au Jus Sauce Recipes

BEEF AU JUS

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.

BEEF SANDWICHES AU JUS

Steps:

• In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef. , In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus.

BEEF AU JUS SAUCE

Steps:

• In a small bowl, combine the water and cornstarch and whisk with a fork until the blend is completely dissolved. Set aside.
• In a large skillet, over medium heat, pour in the drippings, broth, Kitchen Bouquet, Mrs. Dash, and seasoned salt and bring to a boil. When it boils, whisk in the cornstarch and water mix and continue whisking until it thickens slightly and then remove from heat.
• Pour this sauce over any sort of cooked beef or use as a sauce over beef and noodles.
• NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.

EASY AU JUS FOR PRIME RIB

Steps:

• Place the roasting pan from cooking prime rib on the stove over low heat after removing the roast from the pan. If you prefer, you can also use a separate pan to cook the beef au jus.Whisk Worcestershire Sauce and Red Wine into the dish along with drippings from the beef. If using the original roasting pan, scrape up any brown bits from the bottom of the pan for extra flavor. A wooden spoon works best for this.
• Add Beef Broth or juices from the prime rib. Bring to a simmer. Serve hot with sliced prime rib, and enjoy!

BEEF AU JUS SAUCE RECIPE

Steps:

• Preheat your oven to 250° F.
• Tie your roast with butcher's twine, (trussing the beef) to keep it compact so it roasts evenly. Coat the roast all around with 1 1/2 tablespoons of olive oil, then pour on the dry rub and coat all surfaces.
• Using a large skillet on medium-high heat on the stovetop, add 1 1/2 tablespoons of olive oil and sear all sides of the roast. About 3 minutes per surface.
• Place the beef into a roasting pan and place it into the oven. Roast the beef until the internal temperature is 130° F for medium-rare or 140° F for medium. This will take 30 to 35 minutes per pound of beef.
• Remove the beef from the oven and tent with aluminum foil for at least 15 minutes before it is carved. Let the beef completely cool for slicing thin.
• Place the pan drippings and brown bits into a skillet. Heat the skillet to medium and add the chopped onion. Saute for about 4 minutes until translucent.
• Whisk the cornstarch into the beef broth and add to the skillet along with the thyme. Turn the heat up a bit and bring it to a boil. Then simmer for another 4 to 5-minutes.
• Strain the au jus with a fine sieve into an appropriate container. Serve hot one the side for roast or as a French dip with sandwiches.
• Use a griddle pan or a skillet at medium-high temperature and add about 2 teaspoons of vegetable oil. Add a handful of sliced beef for each sandwich you are making. Sear the beef for 2 minutes then turn and place some sliced provolone on the beef. Cover with a large lid or tent with foil to allow the cheese to melt.
• Place the beef and cheese onto a bun. Carmelized onions and/or sauteed sweet peppers could be added if desired.