Ingredients
1/2 cup unsalted butter, at room temperature, divided
1/4 cup minced garlic
1/4 cup minced shallots
1/4 cup Worcestershire sauce
1 cup Cabernet Sauvignon
1/4 cup honey
2 tablespoons fresh thyme, minced
2 tablespoons cracked peppercorns Kosher salt
Preparation
Melt 2 tablespoons butter in a saute pan Saute garlic and shallots over medium heat until translucent, about 2 to 4 minutes Stir together Worcestershire, wine and honey in a medium bowl Pour into hot pan, scraping the bottom gently with a spatula to loosen any cooked bits Cook over medium heat until liquid is reduced by half Add thyme and peppercorns and cook until liquid has almost evaporated Let cool Transfer cooked mixture to a blender and add remaining 6 tablespoons butter Blend for 2-3 minutes Add salt to taste, and briefly blend until combined Serve over your favorite grilled steak
