(about 1/2 cup)
2 teaspoons minced shallots
9 ounces (1-1/8 cups) dry red wine
4 tablespoons butter, at room temperature
1 teaspoon chopped parsley
Salt and freshly ground pepper to taste
Cook shallots and wine together in a shallow open pan until the liquid has reduced to one quarter the original amount. Remove from heat and cool.
Cream together butter and parsley. Combine it with the wine-shallot mixture and season with salt and pepper.
Keep the creamed butter covered and under refrigeration.
Add as desired to hot broiled meat.