1) heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown (about 5 min)
2) add wine to saucepan; cook, stirring regularly, until reduced in volume by half, 3-4 mins
3) Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 mins. Stir butter and seasoning into the sauce and cook until butter is completely melted. Season with salt if necessary.
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 170 (42%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 30.5mg||9 %|
|Sodium 487.3mg||17 %|
|Potassium 498mg||13 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 13.7g|
|Protein 2.8g||4 %|
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Calories per serving: 405
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