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In a hot, dry pan, add chopped beef scraps and cook, stirring occasionally, until well browned and crispy, about 5 minutes.
Add shallots and pinch of salt to the pan and cook until shallots are soft and translucent, about 2 minutes.
Pour in red wine and deglaze the pan, scraping up any browned bits from the bottom.
Reduce the wine until almost completely evaporated, about 5 minutes.
Add chicken broth or veal stock to the pan and bring to a boil.
Reduce heat and simmer until the liquid has reduced by half, about 15-20 minutes.
Season with salt and pepper to taste.
Remove from heat and swirl in the cold butter until melted and incorporated.
Strain the sauce through a fine mesh sieve, discarding the solids.
Serve the pan sauce over your cooked steak or other protein.