Categories: Made

Ingredients

• 1 cup dry red wine
• 1 shallot, minced
• 4 tbsp butter, softened
• 1 tsp fresh chopped rosemary
• black pepper to taste
• salt to taste
• 4 filets

Directions

1. Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 tbsp.

2. Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper. Once fully incorporated, spoon the butter onto a large piece of plastic wrap. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in fridge until ready to use.

3. Preheat a grill. Season the steaks with salt and pepper and cook until desired doneness. 10-12 minuets for a medium rare. Remove the steaks and slice a coin of the butter over the top of each.

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