Rosemary and shallot garlic butter

This is a great topping for a steak after it comes off the grill or before you roast a filet of beef.

Ingredients

• 8 tablespoons (one stick) of unsalted butter, at room tempertature
• 1 peeled shallot
• 1 large peeled garlic clove
• 2 tablespoons of finely chopped rosemary
• Pinch of salt and freshly ground pepper

The tools

• Food processor

Making it

• Rough chop the shallot and garlic and put in processor, pulsing 3-4 times
• Add the rosemary,  butter and salt and pepper, pulse until evenly mixed
• Place in a ramekin