Cabernet and Roasted Shallot Butter

1 stick butter
2 shallots, peeled
Olive oil, as needed
1 cup cabernet sauvignon
Salt and pepper, to taste

Soften the butter by leaving it at room temperature for at least a few hours.

Preheat oven to 425 F. Place the shallots in a heatproof bowl and drizzle with the olive oil. Roast in oven until soft, about 20 minutes. While shallots are roasting, boil the wine until it reduces to about 1/3 cup.

When shallots are done, chop and add to reduced wine. Allow to cool.

Put the butter in a bowl, add 2 tablespoons wine-shallot mixture and thoroughly mash together with a spoon. Turn butter out onto a piece of plastic wrap and roll wrap until butter forms a log about the size and shape of a stick of butter. Refrigerate. To use, slice off thin pieces of flavored butter to place on top of a sizzling steak.

Makes 1/2 cup.

— Recipe adapted from Tim Childers, Rockwell's, Toledo, Ohio.

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