Using a skillet with reserved meat drippings & char in it, heat EVOO and saute minced shallot until translucent; 3-4 minutes.
Add garlic, saute for 2 minutes.
Deglaze the pan with the balsamic vinegar.
Whisk in tomato paste.
Add wine and rosemary; reduce by half.
Add chicken stock; reduce by half.
Mix butter & flour into a paste. Add a spoonful of reduction to smooth the paste and dissolve any chunks.
Remove sprigs of rosemary from the pan.
Whisk butter & flour into the reduction, return to a boil.
Reduce heat, simmer to a light syrup consistency, add salt and pepper to taste, serve over or around your favorite meat.