Ingredients 2 teaspoons minced shallots 9 ounces ( 1 1/8 cups) dry red wine 1/4 cup butter, at room temperature 1 teaspoon chopped parsley salt and freshly ground black pepper to taste

Directions: 

Cook the shallots and wine together in a shallow open pan until the liquid has reduced to one-quarter the origional amount.  Remove from the heat and cool.  Cream together the butter and parsley.  Combine it with the wine-shallot mixture and season with asant and pepper.

Keep the creamed butter covered and under refrigeration.  Add as desired to hot broiled meat.