Red Wine Steak Butter Sauce
3 shallots, skin removed, finely chopped
1 stick + 2 tablespoons butter, softened
1/2 cup dry red wine
Toss shallots in a small saucepan with 2 tablespoons of butter, simmer until tanned. Add 1/2 cup dry red wine. Continue cooking until the wine is reduced to 1/4 cup. Place saucepan in the refrigerator to cool off (or the freezer, if you're in a hurry!). Mix one stick of soft butter into the mixture and blend well. Spoon over roast beef or steaks.
Pairs Well With
This recipe is found in the new Amy Sedaris book, "I Like You: Hospitality Under the Influence" and was originally discovered by her mother (in an old issue of Playboy magazine). It is GREAT over steak!