Step 1

Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings). Sift the flour over the drippings/melted butter and whisk for 30-45 seconds.

Step 2

Add 1 cup of beef broth and whisk to combine. Slowly pour in the remaining beef broth while continuing to whisk. Increase the heat to medium-high and add the soy sauce, sea salt, and black pepper.

Step 3

Simmer for 4 minutes, allowing to reduce. Taste and adjust seasonings, if needed.

Step 4

Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings).

Step 5

Add the shallots and cook for 30 seconds, stirring occasionally.

Step 6

Add the red wine and cook until the wine is reduced by about half (Tip- You should no longer smell the wine).

Step 7

Sift the flour over the red wine mixture and whisk for one minute.

Step 8

Add 1/4 cup of beef consommé and whisk. Add the rest of the beef consommé, thyme, bay leaf and black pepper. DO NOT add the salt until the end after you’ve tasted the reduced sauce.

Step 9

Simmer on low for 3-4 minutes to further reduce the au jus. Fish out the thyme sprig and bay leaf and discard. Taste and adjust seasonings, if needed.