After searing steak in pan, reserve pan juices. (*Or, use a fresh pan, if no steak was seared in a pan.)

Add olive oil to pan, bring to medium high heat, and add shallots and garlic to pan; sauté for about 30 seconds until fragrant.

Add wine to pan and cook until reduced two-thirds by volume; about 3 to 5 minutes.

Add beef stock to pan and reduce by two-thirds by volume, and starts to slightly thicken; about 4 to 5 minutes.

Turn off heat and whisk in cold butter (1 T. at a time) and herbs, season to taste with salt and pepper.