When You Make Gravy

[Tilly2]

Do you use the blood that has come out of the beef onto the plate, after its been rested?

Assuming that the beef is rare, as my piece is.

[Togo]

Nice one Tills, I advised not to add the juices from a rested joint directly to a hot pan because they will congeal and solidify, giving horrid wispy like bits in the gravy or even burn making it acrid.