ZINFANDEL BUTTER

1 cup red Zinfandel
4 shallots thinly sliced
1 ½ tbs. balsamic vinegar
¼ tsp. pepper
¼ tsp. dried thyme
¼ tsp. dried tarragon
 ¼ tsp. dried rosemary
1 stick butter softened
1 tsp. Dijon mustard

Combine wine, shallots, vinegar, pepper and herbs in saucepan and blil over moderate heat until liquid is syrupy and almost evaporated.  Let cool.

Combine wine mixture with butter and mustard, until well mixed

Place on plastic wrap and roll into log like a sausage.  Place in the refrigerator until serving time.  Serve with grilled steaks.