Melt 2 Tablespoon of Challenge Tuscan Style Spreadable Butter in a skillet over medium heat.
Sauté mushrooms and shallot until soft (about 5 minutes). Remove mushrooms with a slotted spoon. (Optional – leave mushrooms or a portion of the mushrooms in pan but they will absorb the red color of the wine).
Add wine, bring to a boil and cook until reduced by half (about 10 minutes.) Remove skillet from heat, swirl in 4 tablespoons of Challenge Tuscan Style Spreadable Butter and season with salt and pepper.
Sautéed mushrooms can be added back to sauce or reserved use as a garnish. Serve over grilled steak.