In a saucepan, soften the shallots in 30 ml (2 tablespoons) of the butter. Deglaze with the vinegar and let reduce until almost dry. Add the wine and reduce again until almost dry. Set aside and refrigerate for about 15 minutes or until completely chilled.
In a bowl, combine the remaining butter, thyme, and cooled shallots. Season with salt and pepper.
On a lightly damp work surface, place a sheet of plastic wrap. Spoon the butter lengthwise at one end of the plastic wrap and roll into a 4-cm (1 ½-inch) in diameter cylinder. Close the cylinder by twisting both ends of the plastic wrap and refrigerate for 2 hours.
With a warm knife, cut the butter into slices of the desired thickness. Place the butter on warm meat.
The remaining butter can be frozen.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.