Red Wine Reduction

You can make the steak sauce by removing the finished steak from the pan, adding broth to the pan, and peeling it so that the pieces don't get browned, then continue cooking according to the recipe as follows. The fat-free pieces add an amazing depth of flavor to the sauce.
Heat the chicken stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 minutes). Pour the broth into a bowl; keep warm.Combine the wine and the following 3 ingredients (with thyme added) in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 8 minutes). Stir in the remaining stock; bring the mixture to a boil. Cook until reduced to 2/3 cup (about 7 minutes). Strain the mixture through a sieve into a bowl; remove any dry residue. Add the butter 1 teaspoon at a time, stirring until the butter melts. Season with salt and pepper.