With the warm weather already here in the Smokies and even more to come with the promise of a beautiful spring, we are just itching to get out to the grill. The smell of a steak on a grill has got our mouth's watering, but when we got a hold of Chef Jeff Carter's secret Cabernet butter sauce, we couldn’t help but share. So grill up your favorite cut of meat, and top with this yummy Cabernet Butter sauce for a guaranteed wow for your dinner guests! P.S. Chef loves this on a Rib-eye!
Cabernet Butter
2 bottles Cabernet (or your favorite bold red wine)
2 bay leafs
1 oz fresh thyme
2 T black peppercorns
4 shallots, small diced
2 T sea salt
2 pounds unsalted butter, room temp
Combine all ingredients except the butter and shallots in a sauce pot and reduce until you have about 4 oz. Strain and discard herbs and pepper. Add the wine back to the pot and add shallots. Cook for 2-3 minutes. Chill wine then whip the butter, wine and salt together in a stand mixer.
Roll in parchment or wax paper in one inch tubes. Chill or freeze until ready to use.
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