Drizzle beef with red wine jus. https://www.jamieoliver.com/recipes/sides-and-sauces-recipes/red-wine-sauce Drop in the remaining rosemary sprig, then place in the oven for 20 to 30 minutes, or until you’re able to mash the fruit slightly. Ingredients. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1 bunch of fresh sage , (15g), 2 cloves of garlic, 1 kg higher-welfare skinless boneless saddle-eye pork loin, 18 slices of Coppa di Parma, 1 knob of unsalted butter, 1 red onion, 1 stick of celery, 3 sprigs of fresh rosemary, 200 ml Chianti red wine, 2 celeriac , (1kg each), ½ a bunch of fresh thyme , (15g), 400 g rhubarb, 1 green eating apple, 1 red eating apple, 1 tablespoon dark brown sugar, 1 knob of unsalted butter. Boil for 20 to 25 minutes or until liquid reduces and eschalots soften. by Chris Horridge . 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