Ingredients

• 1 cup beef stock

• 2 Tablespoons finely chopped shallots

• 1 finely chopped garlic clove

• 1/2 cup red wine

• 1 Tablespoon Worcestershire sauce

• 1 teaspoon lemon juice

• 1/2 teaspoon lemon zest

• 1 Tablespoon chopped chives

• 1 Tablespoon chopped parsley

• 1 teaspoon chopped tarragon

• 1/2 pound (2 sticks) softened unsalted butter

• 1/4 to 1/2 teaspoon cherrywood liquid smoke

Instructions

Combine the beef stock, shallots, garlic, red wine, Worcestershire sauce, lemon juice, and lemon zest in a small saucepan.

Simmer over medium heat until the mixture is reduced to approximately 2 to 3 Tablespoons of concentrated liquid.

Allow the reduction to cool completely.

Combine the softened butter, cooled reduction, chives, parsley, tarragon, and 1/4 teaspoon cherrywood liquid smoke in a mixing bowl.

Mix thoroughly and taste.

Add additional cherrywood liquid smoke a few drops at a time, if desired, up to 1/2 teaspoon total.

Roll the butter mixture into a log using plastic wrap or parchment paper.

Refrigerate until firm.