Heat the oil in a large skillet or saucepan over medium-low heat. Add the shallots and cook until softened, about 5 minutes. Add the broth and vinegar. Increase heat to medium, bring to a simmer, and cook for 2 minutes. Remove from heat. Add the butter to the skillet and swirl until melted. Season with the salt and pepper. Pour or spoon the sauce over cooked meat.
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|Serving Size: 1 Serving (740g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 794 (59%)|
|Amt Per Serving||% DV|
|Total Fat 88.2g||118 %|
|Saturated Fat 32.7g||164 %|
|Monounsaturated Fat 34g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 367.7mg||113 %|
|Sodium 939.1mg||32 %|
|Potassium 1586.2mg||42 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 50.2g|
|Protein 82g||117 %|
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Calories per serving: 1341
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