In one saucepan, boil and reduce by 1/2 the red wine. Add stock. In the meantime, mince and sauté the shallot in 2 tablespoons butter. When almost translucent, add a pinch of thyme and the flour. Cook on low for 10 minutes while stirring often. Add the wine and stock mixture while constantly stirring with whip. Cook slowly for another 10-15 minutes. Add salt and pepper to taste. Serve with Kansas City Strip Steaks.