Rich Cabernet Au Jus for Beef Tenderloin

Finely mince 2 large shallots and smash 2 cloves of garlic. Heat 1 tbsp of olive oil in a saucepan over medium heat.

Add the shallots and garlic to the pan. Sauté for 3-4 minutes until the shallots are softened and translucent but not browned.

Stir in 1 tsp of tomato paste and cook for 1 minute, stirring constantly, to caramelize the sugars and remove the raw tomato flavor.

Deglaze the pan with 1/2 cup of Cabernet Sauvignon. Increase heat to medium-high and simmer briskly until the wine is reduced by half, scraping up any fond from the bottom of the pan.

Add 2 cups of beef stock, 1 tsp Worcestershire sauce, 3 sprigs of fresh thyme, and 1 sprig of fresh rosemary. Bring to a boil, then reduce heat to low and simmer gently for 15 minutes to marry the flavors.

Strain the liquid through a fine-mesh sieve into a clean bowl or gravy boat, pressing on the solids to extract all flavor. Discard the solids.

Return the strained liquid to the warm pan (off heat). OPTIONAL: If your tenderloin has finished resting, pour the accumulated juices/drippings into the sauce now. If not using drippings, proceed to the next step.

Finish by whisking in 1 tbsp of cold unsalted butter until fully emulsified and glossy. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper, adjusting to taste depending on the saltiness of your stock.