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.