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Fillet Steaks with Onion Shallot Butter
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.
Ingredients
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
Directions
Preparation:5hours ›
Cook:20min ›
Ready in:5hours20min
- 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.
- 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.
- 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.
- Preheat barbecue to high and preheat oven to 110 degrees C.
- 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.
Note:
Allow 5 hours for the steaks to marinate.
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Reviews and Ratings
Global Ratings:
(175)
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