Ingredients

Reduction

• 1 cup beef stock

• 2 Tablespoons shallot, finely chopped

• 1 garlic clove, finely chopped

• 1/2 cup red wine

• 1 Tablespoon Worcestershire sauce

• 1 teaspoon lemon juice

• 1/2 teaspoon lemon zest

Herbs

• 1 Tablespoon chives, chopped

• 1 Tablespoon parsley, chopped

• 1 teaspoon tarragon, chopped

Butter

• 1/2 pound unsalted butter, softened

• cherrywood chips, as needed for smoking

• Kosher salt, to taste

• freshly ground black pepper, to taste

Instructions

On a Wolf Burner, sweat the shallots and garlic over medium-low heat until softened. Add the red wine and reduce until nearly dry. Add the beef stock, Worcestershire sauce, lemon juice, and lemon zest. Continue reducing until the mixture is slightly thickened and flavorful. Remove from the heat and cool completely.

Place the softened butter in a shallow bowl or hotel pan. Heat the cherrywood chips in a smoke box until they begin smoking. Position the butter near the smoke source and loosely tent it to capture the smoke. Cold-smoke the butter for 5–10 minutes, or until lightly smoky.

Transfer the smoked butter to a mixer fitted with a paddle attachment. Add the cooled reduction, chives, parsley, tarragon, Kosher salt, and black pepper. Mix until light, fluffy, and fully incorporated.

Transfer the butter mixture to a sheet of parchment paper or plastic wrap and roll into a log. Chill until firm. Slice and serve over a hot griddle-seared steak or other grilled meats.