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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