To make the malted shallot; add the 25g of butter to a preheated frying pan followed by a splash of olive oil, cook to a light nut brown. Add the diced shallot & garlic and cook gently to soften. Add the splash of malt vinegar then the ale, crank up the heat and bring to a simmer. Cook until the onions and garlic are tender, and all the liquor has reduced. Leave to cool completely.
Soften the butter so you can fold in the other ingredients, mix well to incorporate fully.
Spoon out in a rough line onto greaseproof paper laid over a few lengths of cling film, smooth out then roll tight into a cylinder shape and chill.
Slice into approx 15-20g slices, melt over your rested steak when it is on your plate or use to baste the steak just before cooking is complete.