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Sauté sliced shallots in a medium saucepan with olive oil over a high heat for about 3 mins until lightly browned, stirring often.
Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
Pour in the balsamic vinegar and cook until evaporated away to a syrup, then pour in red wine and cook until reduced by two thirds.
Pour in beef or brown chicken stock and bring to the boil.
Turn down the heat and simmer until reduced by two-thirds again, to around 150ml. Remove the garlic and rosemary.
Add a little salt to taste and finally 'Monter au beurre' (whisk) in a knob of butter. Add any juices from the steaks just before serving.