Red wine reduction with steak

Yesterday we helped a friend celebrate her 40th birthday (yes, we hang out with those youngsters all the time...): when we had asked her her favourite foods, she indicated that she liked pan fried steak with a red wine reduction sauce: so naturally I decided it was time to learn how to do that.
America's Best Recipes to the rescue: one of the first cookbooks I look at before trying something new, and I tried it as written yesterday. The reduction was simple to make: finely mince a shallot, a couple of small mushrooms, a small carrot, and simmer it with a cup of good red wine, for about 20-30 minutes. Strain, and reduce some more.
Cook the steaks in the pan (high heat, to caramelize the outside of the steaks), remove the meat to a platter, and tent with foil to let it rest. In the pan put a finely minced shallot, cook over low heat for a minute, add a third of a cup each of chicken and beef stock, simmer to reduce for several minutes. Add the wine reduction, cook over low for a few minutes, then whisk in three tablespoons of cold unsalted butter, a tablespoon at a time. Salt and pepper and pour over the plated steaks.

It was quite delicious! As with all wine reductions, use a wine that you actively enjoy drinking: its flavours will concentrate immensely in the reduction process. Likewise, the better stock you use, the better, too.

Yours, saucily,
N.