Steak with Red Wine Compound Butter

Elevate your favorite grilled steak with a deliciously easy, and elegant red wine reduction butter sauce recipe. This compound butter takes a few minutes to prep ahead of time and transforms your favorite red meat recipes into a fancy and flavorful dish.

Course Main Dishes

Cuisine American

Keyword Steak with Red Wine Compound Butter

Prep Time 5

Cook Time 25

Additional Time 30

Total Time 1

Servings servings

Calories 4kcal

Author Bon Appeteach

Ingredients

2 Sticks of Butter softened at room temp
2 Garlic Cloves minced
1/4 cup Red Wine
2 tbsp. Minced Chives
1 tbsp. Minced Parsley
Salt & Pepper

Instructions

Begin by heating the red wine on medium high heat and bring to a boil, then reduce it to low. Let the wine reduce down so the flavor is concentrated. This should take about 10 minutes or so. Allow it to cool an additional 10 minutes before adding to the butter mixture.
In a bowl, combine the other ingredients and then using a hand mixer, stand mixer, or food processor incorporate the red wine. I do not recommend mixing the wine in by hand or it could leave a small amount of residue (some remaining liquid on the top).
Place the butter mixture onto a rectangle of parchment or plastic wrap. Roll into a log and twist the sides closed. Freeze for 30 minutes or until needed.
Prepare your steak as desired and remove from the heat. Add a pad of the red wine compound butter over the top of the meat while it rests, lightly tented with foil and then serve.

Notes

This is great paired with reverse-seared picanha or this charcoal-grilled tri-tip recipe too.

Nutrition