To the skillet add 1 tbsp of butter to the fat
left in the skillet and melt it. Add the
shallots and cook until softened. About 2
minutes.
Add the red wine and sugar, scrapping the brown
bits of the pan.
Stir in the beef broth and Simmer for about 3
minutes. Stir in the beef juices that have
accumulated on the platter.
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