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