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Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
Add wine into the saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
Stir in beef broth. 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.