• 160 g shallots
• 6 cloves garlic – crushed
• 30 ml olive oil blend
• 150 g mushroom trimmings
• 300 g port
• 500 g red wine
• 3 litres beef stock

In a pot, cook the shallots and garlic in the olive oil until the shallots are soft and caramelised. Add the mushroom trimmings and sweat for 5 minutes. Add the port and red wine. Simmer the liquid until it is reduced by two-thirds. Add the beef stock and simmer for 45 minutes until the liquid has reduced to 1 litre.

Strain the liquid through a muslin cloth without forcing any liquid through. The jus should have a coating consistency as it is poured over the back of a spoon.