After roasting your beef, pour the drippings from the roasting pan into a measuring cup.

Let the drippings sit for a few minutes to allow the fat to rise and skim off the fat.

Return the roasting pan to the stove over medium heat and add the red wine.

Let the wine simmer for about 5-10 minutes until it reduces by half.

Stir in the skimmed drippings and beef stock.

Mix in the Worcestershire sauce and allow the mixture to simmer for another 10-15 minutes.

Strain the sauce through a fine mesh strainer into a serving vessel and season with salt and pepper to taste.