Barbecued fillet steaks with shallot butter
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!
Ingredients
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
Method
Prep:30min ›
Cook:20min ›
Ready in:50min
- 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.
- 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.
- 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.
- Preheat barbecue for high heat. Preheat oven to 110 C / Gas mark 1/4.
- 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.
Note:
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.
BBQ tips
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(172)
Reviews in English (130)
- 09 Jan 2010
Absolutely incredible! This is the BEST steak I have ever had. I made this for a romantic meal for my husband and myself with garlic mashed potatoes and steamed broccoli. He (ever the meat-and-potatoes man) was in heaven. Babs--oyster sauce is a thick, brown sauce that would either be in the condiment or Asian food section of your grocery (I had to ask for help finding it in my mid-sized grocery, but they had it.) 'Dynasty' was the name of the brand I found. You can also get it online. (3/3/2006) I'm still making, and LOVING, this recipe, and I just wanted to add--the marinade freezes beautifully, so I make the full batch of marinade and freeze half of it (as I've never made it for 8 people). Also, my latest addition to the meal is putting sliced baby Portobellos in the marinade (just dip them and then take them out, the marinade soaks in QUICKLY) after I remove the steaks. Saute them with a little marinade until tender and serve on top or on the side of the filets. Heavenly! - 24 Aug 2002 (Review from Allrecipes US | Canada)
This recipe was awesome!! The meat was so tender it was like cutting through butter. I was only planning on eating half of my steak, but their was no way I could stop eating until their was nothing left - 15 Feb 2001 (Review from Allrecipes US | Canada)
Write a review
