Ingredients
4 servings
½ cup full bodied red wine such as cabernet
½ cup balsamic vinegar
4 tbs unsalted butter at room temperature
1 tbs chopped parsley
2 tbs finely chopped scallions
¼ teasp coarse sea salt
¼ teasp freshly ground pepper
Preparation
Combined red wine and vinegar in small saucepan over medium high heat - cook 12 - 14 minutes stirring as needed until the liquid has been reduced toa dark thick syrup (about 2 tbs) transfer to ramekin and cool completely.
Combined softened butter, parsley, shallot, salt, pepper and cooled syrup. Transfer butter to cent of large piece of plastic wrap. Roll into a log. Refrigerate for at least 2 hours, can be made several days ahead.
Dab on grilled sliced steak
