DeBurgo style sauce for steak ( just about any meat you care to put it on)

My husband loooooves steak DeBurgo-but if you've ever seen the price of that stuff in any restaurant, you know it comes at a price. Because we buy our beef locally, in bulk, we get great cuts of meat for great prices. That left me to figure out the sauce. After looking at several sauce recipes (none of which were DeBurgo) I got the basic idea behind what I needed to do. It is so, so simple.

DeBurgo Sauce
(This is assuming you have pan fried your steak)

Once removing the steak, lower the temperature on the skillet to low. Pour about a 1/2 c water to deglaze all those yummy bits, then add about 1/4-1/2 c of a nice local wine. Add minced or granulated garlic (at least a teaspoon, but taste as you go!), and chopped fresh basil and oregano, or dried if that's what you have on hand, all this is really to taste. I had dried on hand, and there was at least a teaspoon that went in. Cook down to thicken to your preference.