Makes: about 1 cup

1 tablespoon butter
1 tablespoon minced shallots
3/4 cup dry white wine
1 cup beef stock
1/8 teaspoon cayenne pepper
2 tablespoons soft butter

Note: beef stock can be fresh, frozen concentrate or from cubes.
In a saucepan, melt butter and saute shallots for 3 minutes.
Add wine and boil down to half. Add beef stock. Bring to a boil.
Season with cayenne pepper. Remove from heat and stir in butter.
Keep sauce warm until ready to use.
Use with steak, roast beef or broiled chicken.