In a medium saucepan, combine the shallots, wine, and peppercorns; bring just to a boil. Reduce the heat to medium-low and let simmer until reduced in volume by 1/2, approximately 2 minutes.
Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Salt to taste.
Strain into a clean container. Pour the prepared Pinot Noir Butter Sauce over your perfectly cooked steaks just before serving.
Makes 1 cup sauce.
Pinot Noir Butter Sauce Recipe: https://whatscookingamerica.net/sauces_condiments/pinotnoirbuttersauce.htm