Cut the butter into pieces and leave at room temperature to soften.
Peel and chop the shallot.
In a pan bring the red wine and the shallots to the boil and cook until the liquid evaporates. Then allow the sauce to sit for approximately 20 minutes.
In a bowl, mix the softened butter together with the shallots and the remaining red wine. Roll into a cylindrical shape and wrap in clingfilm.
Refrigerate for at least 1 hour before using.
«For presentation, use small cake moulds to shape the butter and serve on grilled beef. »