Buerre Rouge

Ok, now I have a log of this nectar laying around. Basically,start with redwine and diced shallots. Cook off the wine at high heat (be careful not to burn the shallots) remove from heat, cool in metal bowl. Add softened butter and mix well. season. put this the fridge until you can play with it and "roll it like a joint...uh excuse me....a NORI roll" (that's a quote from Bourdain). Wrap in cellophane and chill. next time you have steak on the grill, slice a little dash of this for it! Even if that steak is burnt to a crisp....THIS will make it edible.