Barbecued fillet steaks with shallot butter

    50 min

    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!

    189 people made this

    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.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (132)


     -  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)