The strained jus lightly coats a spoon, shines without grease, and tastes concentrated but not salty.
Step 1 of 8
01Beef Wellington
Reduce the Madeira jus first
Soften 60 g shallot in 15 g butter for 5 minutes without browning. Add 200 ml Madeira, 150 ml red wine, 2 g thyme, bay, and six peppercorns; boil until about 100 ml remains. Add 500 ml unsalted beef stock and simmer to 250 ml. Strain, add vinegar, then whisk in 20 g cold butter off heat. Use at most 1 g of the measured salt after reduction.