Beroy Butter

By MissHeather

Ingredients

• 1/4 cup dry white wine
• 1 1/2 tablespoons minced shallot
• 1/2 cup beef consomme
• 1/2 cup butter, at room temperature
• 1 tablespoon minced parsley
• fresh white pepper

Preparation

Step 1

Combine wine, shallot and consomme in pot.; Cook over medium until boiled down to 1 12 tablespoons. Cool.

Mash butter until light and creamy. Beat butter 1 T at a time into wine mixture. Beat in parsley and salt and pepper to taste.

Serve on steak.