Balsamic Rosemary Steak Butter

One of my favorite entrees is steak tenderloin with bleu cheese butter that melts deliciously and decadently as you munch away. This steak topping is fantastic on a steak straight off the BBQ - I used a New York. It makes plenty, so freeze left overs for future steaks.

Ingredients:
2 cups balsamic vinegar
1 tsp black peppercorns
2 Tbs finely chopped fresh rosemary
2 tsp honey
12 Tbs room temperature butter

In a medium saucepan over medium high heat, cook balsamic vinegar and peppercorns for 10 minutes or so, until the vinegar has reduced by 1/4 cup.

Remove pan from heat. Discard the peppercorns. Whisk in honey and rosemary. Let cool to room temperature.

In cuisinart, combine butter and balsamic syrup until well combined. Put in refrigerator for at least 30 minutes to set up.

Scoop a dollop of butter onto a hot steak and enjoy!