Another Williams-Sonoma recipe. The book gives a recipe for steak using a charcoal or gas grill. We have a tried and true method for searing steaks in a cast iron skillet and finishing in the oven, so I tried the shallot butter. Basically caramelizing chopped shallot and then mixing with butter. I've tried herb butter before and they were pretty tasty. The shallots added a 'grown-up' flavor to the butter and complimented the steak very well. Would definitely do again as long as I can remember to make it beforehand.
I added some wild rice and BirdsEye Steam fresh veggies: Beans with a Twist. Green and yellow beans with carrots, cranberries and a citrus butter. You can microwave them in 5 minutes. Love to have these on hand for a quick side dish.
And of course, a new red wine: Wine by Joe Pinot Noir. A perfect match!