• 1 cup dry red wine
  • 1 shallot, minced
  • freshly ground black pepper, to taste
  • 1 tablespoon beef demi-glace
  • 8 tablespoons unsalted butter, room temp
  • salt, to taste
  • ½ lemon (juice)
  • 1 tablespoon fresh flat-leaf parsley, chopped


1. In a saucepan over medium-high heat, combine the wine, shallot and pepper. Bring to a boil and cook until the liquid is almost evaporated, about 8 minutes. Add the demi-glace and cook, stirring occasionally, until the mixture is slightly thickened, about 3 minutes. Transfer to a small bowl and let cool completely, then refrigerate for 1 hour. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the chilled demi-glace mixture, salt, lemon juice and parsley and beat until completely incorporated.
2. Transfer the butter mixture to a small bowl, cover and refrigerate until ready to use. Let stand at room temperature until slightly softened before serving.
3. Makes 8 heaping tablespoons.



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8 servings