I like a nice cabernet sauvignon reduction. Basically beef drippings, deglaze your pan, add in garlic, rosemary, thyme, crack pepper, restaurant grind pepper, salt, tiny amount of dark chilli, and one bottle of Cabernet, reduce 75 percent and drizzle on to your beef. Goes well with smoked prime rib as an au jus, although it is messed with enough it is not really "its own juices"