• Pan drippings from roast

  • 1 1/2 cups beef broth

  • 1/2 cup Merlot wine

  • 2 teaspoons Wocestershire sauce

  • 1 tablespoon water

  • 1-2 teaspoons cornstarch

1.  After removing roast from roasting pan, pour drippings into large glass measuring cup. Skim off fat; discard. Add beef broth, Merlot wine, Worcestershire sauce to drippings. Pour mixture back into pan. Heat and stir over medium heat until bubbly, scraping up crusty brown bits from bottom of the pan. If desired, for a thicker au jus, stir together water and cornstarch. Whisk into bubbling broth mixture. If desired, strain au jus before serving.

Horseradish Cream:

  • 8-ounces sour cream

  • 1/2 cup mayonnaise or salad dressing

  • 1 tablespoon finely chopped green onion

  • 2 teaspoons prepared horseradish

  • 2 teaspoons Dijon-style mustard

  • 2 teaspoons white balsamice or white wine vinegar

  • 1/4 teaspoon kosher salt

1.  In a small bowl combine sour cream, mayonnaise, green onion, horseradish, mustard, white balsamic vinegar, and kosher salt. Cover and chill until ready to serve. If desired, garnish with additional chopped green onions. Makes 1 3/4 cups.