Barbecued Fillet Steaks with Shallot Butter

Barbecued Fillet Steaks with Shallot Butter


174 people made this

About this recipe: Be careful when making this dish. Like a magic love potion, it brings out the lover in anyone. I learned very quickly not to prepare this for a mere 'casual date' - unless you want that date to become something more!


Serves: 8 

  • 1 bottle red Burgundy wine
  • 330ml (12 fl oz) olive oil
  • 330ml (12 fl oz) soy sauce
  • 110ml (4 oz) oyster sauce
  • 1 tablespoon minced garlic
  • 1 to 2 teaspoons dried oregano
  • 8 fillet steaks
  • 110g (4 oz) butter, softened
  • 1 teaspoon red Burgundy wine
  • 1 tablespoon minced shallots
  • 1 tablespoon minced spring onions
  • 1 teaspoon ground white pepper

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. In a medium saucepan, mix together wine (reserving 1 teaspoon), oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Chill for 1 hour.
  2. Place fillet steaks in a 23x33cm (9x13 in) baking dish, and pour the chilled marinade over them. Cover tightly with foil, and chill for a minimum of 5 hours.
  3. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, spring onions and white pepper by hand; cover tightly, and refrigerate.
  4. Preheat barbecue for high heat. Preheat oven to 110 C / Gas mark 1/4.
  5. Barbecue the marinated fillets to desired temperature, turning once. Place fillets in a clean 23x33cm (9x13 in) baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.


Allow 5 hours for the steaks to marinate.

No barbecue?

Alternatively, cook the steaks on the hob in a ridged griddle pan, or under the grill.

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Reviews (1)


- 09 Jan 2010

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