Balsamic-Rosemary Butter

Yields

Notes:

Ingredients

Directions

Combine the vinegar and peppercorns ina small saucepan over high heat and cook, stirring ocasionally, until reduced to ¼ cup, 8 to 10 minutes. Remove the ppercorns, whisk in the honey and rosemary and let cool to room temperature.Combine the balsamic mixture witht he butter and salt in a food processor and process until smooth. Scrape into a bowl and refrigerate for 30 minutes.Top each steak with a few tablespoons of the butter and granish with rosemary sprigs if desired.

Tags