- 1 large lemon, cut into 1/3-inch-thick slices
- 1/3 cup extra-virgin olive oil
- 3 large shallots, thinly sliced (about 1 cup)
- 10 large fresh sage leaves
- 1 garlic clove, thinly sliced
- 3 tablespoons sugar
- 2/3 cup dry white wine
- 1/3 cup lemon vodka
- 2 cups beef broth
- Prepare barbecue (medium-high heat). Grill lemon slices until charred, about 4 minutes per side. Transfer to plate; chop coarsely.
- Heat 1/3 cup olive oil in heavy medium saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add sage leaves, garlic, and grilled lemon pieces with any juices, then sugar. Cook until shallots start to color, about 5 minutes. Add wine and vodka. Using long wooden skewer, ignite liquors and let burn off, about 4 minutes. Add beef broth; bring to boil. Reduce heat to medium; simmer until jus is reduced to 3 cups, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before serving.