1 Tbsp minced shallots
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh tarragon
1/2 tsp coarsely ground pepper
1/2 tsp salt
1/2 cup butter, softened
Cook over medium heat, stirring occasionally, until all liquid has evaporated. Set aside and cool completely.
In small bowl, stil together butter and cooled herbs.
Place mixture on waxed paper and shape into 4" log. Refrigerate until serving.
Use pat of butter on grilled steaks, vegetables or breads.