Daytime Kitchen: Filet with Buerre Rouge Compound Butter

ROANOKE – Chef Ted Polfelt from 419 West stops by the Daytime Kitchen to make a filet with buerre rouge compound butter! 

Here's the recipe:

1/2# undated butter
1 T chopped garlic
2T shallots chopped
1 T chives
1 T chopped parsley
1 C red wine
TT salt and pepper 
1 /2 tsp cracked peppercorns

MOP: add garlic, shallot, and red wine to a pan and bring to a simmer. Allow to cool. With butter softened at room temperature. Add remaining ingredients. Season. Roll and store in freezer for future use.