Ingredients

• 2 shallots
• 2 cloves of garlic
• 2 cups of red wine
• 1 bay leaf
• 1 bunch of chives
• 3 tbsp Worcestershire sauce
• 250g - 8oz (2 sticks) soft salted butter

Click here for "how to cook a perfect steak" recipe

Steps

• Step 1

  Peel and finely chop the shallots (as fine as possible) and place in a saucepan.

• Step 2

  Add the red wine, bay leaf, Worcestershire sauce, pepper. Bring to the boil and if safe, ignite to burn the alcohol.

• Step 3

  Once alcohol has burnt off, add the garlic, mix well and reduce until almost dry. There should be no liquid left. Pour contents into a bowl and set aside to cool down.

• Step 4

  Using ab electric mixer, add your butter to the mixer bowl along with shallot mixture (should be cold or warm, not hot) and whip until lighter and pink in colour. Approx 2 minutes on high speed.

• Step 5

  Chop the chives finely, stop the mixer and add to butter. Give it another quick mix to blend in the chives.

• Step 6

  Roll out a piece of kitchen foil and spread the mixture in fat sausage shape ready for rolling. Fold the foil over and roll tightly. Turn the ends tightly in opposite directions to tighten. Roll on bench to remove any trapped air bubbles and for a nice even shape. Refrigerate until butter is hard, approx 1 hour.

• Step 7

  Remove foil and slice ready to use. (see my tips below)

Little Tips

Butter needs to be soft when serving, so have your slices ready at room temperature before placing on meat.

Cut up all the slices in advance and freeze them for long term storage.

If butter is too hard, simply place it on the meat and melt it under a broiler (grill).
You can heat up your plates and place the butter underneath the steaks directly on the plate. The heat from the plate and meat will melt it faster.