Fillet Steaks with Onion Shallot Butter

    5 hours 20 minutes

    This looks complicated but it is basically marinated steak barbecued, then warmed up with a tasty onion butter. Start the steaks marinating in the morning for an afternoon or evening barbie.

    168 people made this

    Serves: 8 

    • 1 bottle red wine
    • 1 1/2 cups (375ml) vegetable oil
    • 1 1/2 cups (375ml) soy sauce
    • 1/2 cup (125ml) oyster sauce
    • 3 teaspoons minced or crushed garlic
    • 1 to 2 teaspoons dried oregano
    • 8 fillet steaks
    • 125g butter, softened
    • 1 teaspoon red wine
    • 1 tablespoon finely chopped onion shallots
    • 1 tablespoon finely chopped spring onions
    • 1 teaspoon ground white pepper

    Preparation:5hours  ›  Cook:20min  ›  Ready in:5hours20min 

    1. To make the marinade; mix together wine (reserving 1 teaspoon), oil, soy sauce, oyster sauce, garlic and oregano in a medium saucepan. Bring to a boil, and then remove from heat. Place in the fridge for 1 hour or until chilled.
    2. Place the steaks in a large baking dish, and pour the chilled marinade over them. Cover tightly with aluminium foil and marinate in the fridge for a minimum of 5 hours.
    3. To make the butter; in a medium bowl, cream butter and 1 teaspoon of wine with a hand mixer. Mix in the onions, spring onions and white pepper by hand; cover tightly and refrigerate.
    4. Preheat barbecue to high and preheat oven to 110 degrees C.
    5. Barbecue the marinated steak till done to your preference, turning once. Place the steak in a clean baking dish. Dollop with the onion/butter mixture and warm in the preheated oven for a minute, or until butter is melted.


    Allow 5 hours for the steaks to marinate.

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    Reviews in English (132)


    this was good - a good red wine marinade that adds that extra special something to a good steak. I only made this about an hour before serving and the flavor was great.  -  05 Nov 2012


    Something else. Incredible! This was an excellent recipe. In the supermarket I could only find oyster "flavoured" sauce in the Asian foods aisle. I'm not sure whether this was the correct product, it was very thick. I used the red burgundy and this oyster "flavoured" sauce and it turned out fabulous. So, I assume that I guessed right with the wine and sauce. I would recommend using a little less oil for the sauce because it really doesn't seem that necessary. And I didn't use the barbecue but rather grilled the fillets. I highly recommend everyone try this recipe, the flavours are incredible. We had the fillets with frozen chips. The sauce over the chips was excellent!  -  08 Oct 2008


    I would have rated this a one- or two-star recipe, but my husband liked it enough to rate it as a four, so I'm averaging our ratings. I marinated the beef for the five hours the recipe called for, and the taste was entirely too strong for me -- it masked the beef taste entirely. If I ever decided to make this again, I'd marinate it for only an hour or two.  -  08 Oct 2008