The object of this sauce is reduction. When the red wine and beef stock have reduced, then you will strain all the rosemary, peppercorns and shallots/onions. Return the sauce, and seasoning, thicken with corn starch and let cool. When you are ready to serve you can warm it a little. This sauce is ideal from preparing it in advance of plating.

2 TBSP Butter
3 Shallot, or ½ onion, chopped
1 sprig Fresh Rosemary
1 TBSP Peppercorns
1 ½ cup Cabernet Sauvignon or other dry red wine
1 ½ cup Beef Stock
2 TBSP Corn Starch
1 TBSP Worcestershire

1. In a small sauce pan sauté shallots in butter, medium heat
2. Add Rosemary and peppercorns and red wine, bring to a boil, reduce heat and simmer 30 minutes
3. Add beef stock, bring to a boil, reduce heat and simmer for 45 minutes
4. Remove from heat, strain, clean sauce pan, and place wine sauce back in the small sauce pan.  It should yield 1 1/2 cups of reduction.
5. Heat sauce just a little; add salt and pepper, Worcestershire, add corn starch and whisk, set aside when you are ready to use.
6. When you have ready to serve, lightly heat sauce, spoon over meat