Cabernet Sauce for Steak

• 1/2 stick of butter
• 1/2 cup chopped shallots
• 1 1/2 tsp. minced fresh tyme
• 3 cloves garlic, minced
• 2 tbsp. flour
• 1 1/2 cup Milat Cabernet Sauvignon
• 1 1/2 cup beef broth
• 1 tsp. tomato paste

Melt butter in saucepan and add shallots and thyme and saute until shallots are browned.  Add garlic and saute another minute. Mix in flour and cook until flour browns, stirring often, about 2 minutes.  Whisk in wine and broth.  Boil until thick enough to coat spoon,  whisking often, for about 12 minutes. Whisk in tomato paste. Season with salt and pepper.