If you are going to serve this sauce over steaks then pan cook the steaks, remove them and set aside. Remove excess fat from the pan. Reduce the heat to medium and add shallots. Cook, stirring until soft. Add Cabernet and reduce to glaze. Add broth and reduce by half. Add cream and reduce until thickened. Season with salt.
If you want to prepare this sauce ahead of time then heat 1 tablespoon of oil in a saucepan. Add the shallots and cook, stirring until soft. Add the Cabernet and reduce to a glaze. Add the broth and reduce by half. Add cream and reduce until thickened. Season with salt.