Red Wine Balsamic Butter For Steak

• 4 servings
• 1/2 cup full bodied red wine such as cabernet
• 1/2 cup balsamic vinegar
• 4 tbs unsalted butter at room temperature
• 1 tbs chopped parsley
• 2 tbs finely chopped scallions
• 1/4 teasp coarse sea salt
• 1/4 teasp freshly ground pepper

1. 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.
2. 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.
3. Dab on grilled sliced steak

full bodied red wine, balsamic vinegar, butter, parsley, scallions, ubc, ubc

Taken from www.epicurious.com/recipes/member/views/red-wine-balsamic-butter-for-steak-50164415 (may not work)