This butter is excellent served on top of grilled steaks. Reduce 1 cup (250 milliliters) full-bodied red wine with 1 minced large shallot and 5 cracked peppercorns. When the wine is three-quarters reduced, add 1 tablespoon (15 milliliters) glace de viande and a good pinch of salt. Continue reducing until a few tablespoons of syrupy mixture remain. Let cool. Work the mixture with 5 ounces (150 grams) butter, 2 teaspoons (10 milliliters) lemon juice, and 1 tablespoon (15 milliliters) finely chopped parsley.