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In a stainless steel pan, preferably the one you cooked your meat in, over medium heat add the butter and shallots. Saute until translucent, salt as you go, around 3-4 minutes. Add the minced garlic and saute another 2 minutes. Deglaze the pan with white wine, bring it up to a simmer and reduce by half, scraping up the brown bits on the bottom of the pan as it simmers.
Add the sundried tomatoes, chicken stock, and cream to the pan, salt and pepper all over and bring up to a simmer. Mix all with a spatula and simmer until it is reduced to a nappe, thick enough to coat the back of the spoon without moving, around 10 minutes.
Add the basil and protein and serve!