2 tablespoons beef drippings
1 tablespoon minced garlic
1 1/2 cups wine
3 tablespoons butter
3 tablespoons chopped fresh parsley
Add garlic to drippings in pan; cook and stir for 2 minutes. Add wine; stir, scraping the bottom of the pan to deglaze. Boil, stirring constantly, until syrupy. Remove from heat. Add 1 tablespoon butter, and stir until the it melts. Repeat with remaining butter. Stir in parsley, and serve.