Steak Butter
Instructions:
Simmer wine in a pot until its volume is reduced by half, aiming for a final weight of 80-90 grams. This concentrates the wine's flavor.
In a separate pan, sauté finely diced onions in unsalted butter over medium heat until they are softened and translucent.
After the wine has been reduced, combine the wine reduction, sautéed onions, and all other specified ingredients in a chopper or small blender. Pulse the mixture a few times until it's blended but still retains some texture.
Transfer the mixture to a mixing bowl. Let it cool and thicken slightly, making it easier to handle for rolling.
Spread the mixture onto a large sheet of parchment paper. Form it into a cylinder about 1.5-2 inches (approximately 4-5 cm) in diameter. Roll it tightly in the parchment paper, then place it in the freezer to solidify.
When needed, slice the frozen cylinder into 1/2 inch (about 1.3 cm) discs to top the steaks. Store the remaining cylinder in the freezer for future use.
Ingredients for 1 batch(es):
- 180 grams red wine
- 25 grams unsalted butter (to sauté onions)
- 90 grams red onion
- 25 grams minced garlic
- 3 grams kosher salt
- 225 grams unsalted butter (softened to room temp)
Batch Information: One batch of this recipe produces a roll of compound butter suitable for topping approximately steaks, making it ideal for large gatherings or for storing for future use. I use this sized batch because it uses exactly (1) 187 ml mini bottle of red wine. (They come in a 4 pack so you don't have to open a big bottle of wine)