Red Wine Butter For Steak
|Minced shallots||2 Teaspoon|
|Dry red wine||9 Ounce (1 1/8 Cups)|
|Butter||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Chopped parsley||1 Teaspoon|
|Freshly ground black pepper||To Taste|
1. Cook the shallots and wine together in a shallow open pan until the liquid has reduced to one-quarter the original amount. Remove from the heat and cool.
2. Cream together the butter and parsley. Combine it with the wine-shallot mixture and season with salt and pepper.
3. Keep the creamed butter covered and under refrigeration. Add as desired to hot broiled meat.