Add merlot and minced shallots to a small, stainless-steel saucepan.

Boil until reduced to a thick, sticky paste, being careful not to burn the wine.

Add cream and bring to a boil again, continuing to boil until reduced by half.

Cut butter into 1/2-ounce cubes.

Add butter cubes to pan one at a time while continually whisking sauce. If sauce gets too hot and starts to separate, add another butter cube to cool it down. If sauce cools down and thickens, wait for it to heat back up before adding another cube.

Use a food thermometer to maintain a sauce temperature between 100-120 degrees Fahrenheit to ensure it doesn’t get too hot or cold, which will cause it to break down.

Season sauce with salt and serve over your favorite Omaha Steaks certified tender filet mignon.