Faux-Filet au Beurre Rouge

Make the Red-Wine Butter

In the small pot, combine the wine and shallot and bring to a boil over high heat. Cook until the wine has almost completely evaporated, taking care not to let the shallots burn. Transfer the mixture to the mixing bowl and let cool. In the food processor, add the softened butter, the shallot-wine mixture, the parsley, and salt and p