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Au jus is a French culinary term for “with juice,” usually referring to meat served with a pan sauce. When cooking steak, drippings and browned bits usually get left in the pan. But wait, there’s flavor there! Deglazing these bits with demi-glace and simmering with just a bit of water create a rich sauce that enhances the dish. It’s complete cooking, putting every bit of flavor right back into the finished steak.