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In a small frying pan, heat oil on medium high heat.
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Add shallot and garlic, and cook until shallots are translucent, about 3 minutes.Remove from heat and cool for 5 minutes.
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Using a food processor, add all the ingredients and spices including the cooked shallots and garlic.
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Pulse until everything has been incorporated.
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Roll a log of compound butter by placing the mixture on a sheet of plastic wrap and rolling it.
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Refrigerate for at least 1 hour before slicing.
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Can be made up to a week ahead of time.
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When a slice of this compound butter is placed on a sizzling steak, it melts to create a glorious sauce!