In a small sauce pan over medium heat, combine 1 tablespoon of butter, 1 tablespoon of Jordan Extra Virgin Olive Oil and shallots. Sauté for one minute. Add the morels and continue to gently sauté until morels are just cooked through. Add Cabernet Sauvignon and herbs to the morels and reduce to a light syrup, approximately 10 minutes. Once at syrup texture, remove from heat and allow reduction to cool.
In a stand mixer fitted with the whisk attachment, soften the remaining butter for 6-8 minutes. Add morel mushroom mixture, remaining olive oil, salt and peppercorns to the butter and slowly whisk to combine.
Place the finished compound butter in the center of a sheet of parchment paper, and fold one end over the butter, as if rolling a tube. Form a long, tight, tubular shape, leaving room at the ends to fold and seal the parchment paper. Place the butter log in the refrigerator and chill for at least two hours.
To serve, remove the compound butter log from parchment. Slice disks as needed, approximately 2 per person. Once at room temperature, place two compound butter disks atop your favorite grilled poultry, beef or lamb. Freeze any remaining morel compound butter in a freezer-safe container for up to one month.