Since a few of you want it, I figured I'd just post it here.
1 and 1/2 Cups Cabernet Sauvignon
1 Cup Port
1/2 Cup beef stock
2 and 1/2 to 3 Tbsp Butter
1 Tsp Salt
2 crushed fresh garlic cloves
1 diced shallot
1 and 1/2 Tbsp smooth dijon mustard
1 Tsp brown sugar
Dice your shallot and crush the garlic (just use the side of a knife). Start 1 Tbsp of the butter in a small to medium saucepan. Once it's heated, sautee the garlic and shallot in the butter until the shallots are soft and clear. Add the Cabernet Sauvignon and Port. Increase the heat until it's at a soft boil. Reduce the wine until there's not a whole lot left (generally 1 cup or so). Once it's reduced, add the beef stock. Keep the heat on, and reduce this as well (until you're back to a little over a cup or so of liquid). Whisk in the rest of the butter in small slices. Remove the sauce from heat. Take a strainer, and strain the solids out of the sauce. Take the liquid part and add it back to the pan. On low heat now, whisk in the dijon mustard.
At this point, it becomes a matter of personal taste. I like to cut the bitterness of the reduced wine with the full amount of brown sugar for pork. When I do this for beef, I only use half as it makes for a more intense flavor.
Also, if you like a slightly thicker sauce, you can add a little bit of corn starch at the very end (not much... A sprinkle (1/2 Tsp will do it. It'll thicken nicely as it cools.).
I've done a variation of this and added about 1/4 cup of bourbon and 3 Tbsp of worcestershire sauce to the mix as well while the wine is reducing... It makes for an AWESOME steak sauce.
