Step 1

Melt half the butter in a medium frying pan over medium heat until foaming. Add eschalot. Cook, stirring, for 5 minutes or until softened. Add red wine. Bring to the boil. Reduce heat to medium. Cook sauce for 2 to 3 minutes or until almost evaporated.

Step 2

Add stock and pepper. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until reduced by half and slightly thickened. Whisk in remaining butter until melted and sauce has slightly thickened. Serve sauce with steak.