- Strain the pan juices from the roasting pan and skim off any fat.
- Place the roasting pan on top of your stove top burners over high heat.
- Add the pan juices, beef broth, and red wine.
- Scrape up any of the brown bits left on the pan.
- Cook until there is about 1 1/4 cup of liquid left.
- Whisk in 4 tablespoons of butter and salt and pepper to taste.