Sirloin Steak with a Red Wine Shallot Butter

Directions

1. To make the Beurre Rouge combine the red wine and shallot in a small saucepan. Bring to a boil over high heat and reduce by 3/4. Remove to a bowl and allow to cool.
2. In a food processor combine the wine shallot mixture, softened butter, parsley, and salt & pepper to taste.
3. Turn on the food processor and mix until everything is combined and the butter takes on a redish color.
4. Cut a sheet of wax paper approximately 10 x 10 inches. Mold the prepared butter in a strip about 1 1/2 inches wide along the front edge of the paper then roll up tightly, twisting the ends to form a fat bonbon shape. Place in the refrigerator until the butter hardens.
5. Remove the steaks from the refrigerator and allow them to come to room temperature before cooking. Season with salt and pepper to taste.
6. If grilling have the heat at medium high. Brush each side of the steak with vegetable oil and place on the grill. Cook on each side for about 5 minutes or desired doneness.
7. If you are cooking inside. Pre-heat your oven to 450 degrees. Heat the vegetable oil over high heat in an oven proof skillet or cast iron skillet. Sear each side of the sirloin steak for about 2 minutes. Place the entire skillet into the oven and bake for 10 minutes. The steaks will be medium rare.
8. When the steaks have completed cooking place a slice of butter on each steak and allow it to sit for 2 minutes before serving.