One of our favorites. Saute thin slice chopped shallots, chopped garlic, fresh ground pepper in butter. After shallots are just soft, add a splash of dry sherry, a squeeze of fresh lemon juice, and fresh chopped fresh tarragon (you can add dry tarragon if you do not have fresh available) and continue to saute another minute on low heat, you want to keep the tarragon a nice green color. Take off heat, and once mixture is cooled, fold in with softened salt free butter (I prefer salt free, but your choice). Roll in a log with plastic wrap and put into fridge. After mixture sets you can slice and use on steak, grilled chicken, grilled shrimp etc. A very good compound butter.
I did not indicate amounts of the ingredients, as that is up to taste. I prefer more shallots, pepper and tarragon when I make this, but taste is up to you. With slicing, this make a good presentation when served over your entrée or side, and then melts into the dish while eating.