1. To make the brown sauce, deglaze the pan with the red wine. When most of the wine has evaporated add the stock and reduce to about 3/4 cup.
2. Add the Madeira, about 1/4 cup.
3. Cover and simmer for 15 minutes.
4. Swirl in 1 tablespoon butter and 2 remaining tablespoons Madeira.

Excellent with Beef Wellington.