Makes 2/3-3/4 cup (150 ml-200 ml)
Step 1: Jus base
Cut the trimmings into 1 1/2-inch (4-cm) cubes. Peel and quarter the onion. Heat the olive oil in a saucepan; add the trimmings and bones and brown. Lower the heat. Add the butter, onion, and crushed garlic clove and brown lightly without burning. Discard the fat in the saucepan. Deglaze* and reduce, using a quarter of the fond blanc; repeat this procedure two more times. Moisten with the remainder of the fond blanc; cook gently for 3 hours. Strain the pan contents using a colander.
Step 2: Beef jus
Cut the trimmings into 1 1/2-inch (4-cm) cubes. Peel and slice the shallots 1/4 inch (8 mm) thick. Heat the oil in a saucepan, add the trimmings and cook until golden. Add 3 1/2 tbsp (50 g) of the butter, the shallots, crushed garlic clove, thyme, pepper, and pinch of salt. Cook gently for 10 to 15 minutes. Discard the fat in the saucepan. Deglaze and reduce using a third of the fond blanc; repeat this procedure two more times. Add the jus base and cook for 1 hour to 1 hour 15 minutes, until the jus is thick and coats the back of a spoon. Strain the jus and discard the pan contents. Then, strain again using a fine-mesh chinois. Add the remaining butter and season with pepper. When cool, refrigerate.
This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits
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