Our operations manager Gretchen loves making compound butters. They're so easy and can be used for just about anything you can think of! This recipe pairs well with our 2013 Inspired Cabernet Sauvignon.
2 4-6 oz Steaks, we recommend Filet Mignon or Sirloin
4 oz Butter, softened
1 shallot, minced
1 clove garlic, pressed or minced
1 Tablespoons Fresh Thyme
1 tablespoons minced flat leaf parsley
1 teaspoon minced rosemary
Heat a small sauté pan over medium heat, melt 1 tablespoon of butter and swirl to coat the bottom of the pan. Add the minced shallot and garlic and sauté until translucent, 1-2 minutes. Remove from heat and transfer to a small bowl. Cool completely.
Combine remaining softened butter, cooked shallot and garlic, thyme, parsley, salt and pepper in a bowl. Stir with a rubber spatula until completely mixed. Scrape onto parchment or wax paper and roll into a log. Put in the refrigerator until firm, at least 4 hours.
Preheat your grill of choice. Remove your steaks from the refrigerator 30 minutes before you cook them, so they can come to room temperature.
Once your grill is hot, oil your grill to prevent sticking. Season your steaks with salt and pepper. Grill to your desired doneness then remove to a plate to rest. Immediately top each steak with 2 tablespoons of the compound butter and allow to melt over the steak.