This was made using the drippings from the pan-fried steaks and is my favorite steak sauce yet!
1 minced shallot or 1 clove garlic (also minced)
salt and pepper
1/4 cup red cooking wine
1/4 cup beef (or vegetable) broth
1 Tbsp. heavy whipping cream (no substitute)
4 Tbsp. Butter
After you finish cooking the steaks on medium high heat for 3 minutes on each side for medium rare, (longer if you want it more done- 5 min each side is medium well.) set them aside and cover with foil while you turn down the heat to medium low, add the minced shallot or garlic (or both!) and add the broth and the red wine, scraping up the blackened bits from the bottom of the pan, being careful not to burn the shallot and garlic. Turn up the heat a tiny bit to medium, and let this simmer for 3-4 minutes to reduce. Once it has reduced to about 3 tablespoons of liquid, add the tablespoon of heavy cream and stir in with a whisk. Next add the butter one tablespoon at a time, letting it melt completely before whisking in the next tablespoon. Season lightly with salt and pepper, and there you have it! Spoon sauce over steaks and serve.