1 1/2 cups cabernet sauvignon wine
1/2 cup shallots, coarsely chopped
1 small carrot, thinly sliced
1 bay leaf
2 sprigs parsley
1 cup beef broth
1 tablespoon cold unsalted butter

Combine the wine with the vegetables and herbs and bring to a boil. Reduce
by half over medium heat- about 8 minutes. Strain out vegetables and
discard. In a saucepan, reduce broth by half over high heat- about 7
minutes. Combine all the liquids. Optional -Pour any fat from the pan the
meat was cooked in and deglaze with the reduced liquids Whisk in the cold
butter and add salt and pepper.