Heat the oil in a pan with a thick bottom and braise for 30 seconds. Pour in the wine and boil about 45 seconds.
Pour in the broth and tomato paste, stirring well, so there's no solid tomato paste chunks left. Reduce the half by half. If serving this sauce with steaks, now is the time to add the juice released from the already cooked steaks.
Finally, add the butter, salt and black pepper to taste. Pour thus prepared sauce over the steaks and sprinkle with parsley.
You can serve sauteed potatoes as a garnish.