Grilled Steak With Red Wine Butter

I found this recipe in a book that suggests it as a home-made replacement for Outback's Filet with Port Wine Sauce. It has 1/2 the calories and 1/3 of the fat!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup red wine, dry
• 1  shallot, minced
• 4  tablespoons butter, softened
• 1  teaspoon rosemary, chopped and fresh
•  black pepper, to taste
•  salt, to taste
• 4  sirloin steaks, 6 oz. each

Directions

1. Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 T. (it will have a thick, syrupy consistency).
2. Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper. Once fully incorporated, spoon the butter onto a large piece of plastic wrap. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use.
3. Preheat a grill, stovetop grill pan, or cast iron skillet. Season the steaks with salt and pepper and cook until medium rare (about 10-12 minutes). Remove the steaks and slice a coin of the butter of the top of each.