Red Wine Reduction Sauce

Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown about 5 minutes.

Pour wine into saucepan; cook stirring regularly until reduced in volume by half 3 to 4 minutes.

Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted 2 to 3 minutes. Season with salt.