1/4 cup dry white wine

1 tbsp chopped shallot

Freshly ground black pepper

3/4 cup brown sauce

1/3 cup butter, softened

Salt

1 & 1/2 tbsp chopped parsley

Bring the wine to a boil with the chopped shallot. Grind in a few black peppercorns. Cook until only about 2 tbsp of liquid remain. Mix in the brown sauce. Cool. Beat the softened butter, add a little salt, the chopped parsley and the reduced wine sauce. Serve with Steaks.

Recipe by Leslie G. Sharpe, Jr.

---