3 shallots, chopped

1 cup (250 ml) salted butter, softened

2 tablespoons (30 ml) red wine vinegar

1/2 cup (125 ml) red wine

2 teaspoons (10 ml) fresh chopped thyme

Salt and pepper

In a saucepan, soften the shallots in 30 ml (2 tablespoons) of the butter. Deglaze with the vinegar and let reduce until almost dry. Add the wine and reduce again until almost dry. Set aside and refrigerate for about 15 minutes or until completely chilled.

In a bowl, combine the remaining butter, thyme, and cooled shallots. Season with salt and pepper.

On a lightly damp work surface, place a sheet of plastic wrap. Spoon the butter lengthwise at one end of the plastic wrap and roll into a 4-cm (1 ½-inch) in diameter cylinder. Close the cylinder by twisting both ends of the plastic wrap and refrigerate for 2 hours.

With a warm knife, cut the butter into slices of the desired thickness. Place the butter on warm meat.

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