Barbecued Fillet Steaks With Shallot Butter
INGREDIENTS
- 1 bottle red wine
- 375ml vegetable oil
- 375ml soy sauce
- 125ml oyster sauce
- 3 teaspoons minced or crushed garlic
- 1 to 2 teaspoons dried oregano
- 8 fillet steaks
- 125g butter, softened
- 1teaspoon red wine
- 1 tablespoon finely chopped onions
- 1 tablespoon finely chopped spring onions
- 1 teaspoon ground white pepper
METHOD
- 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 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.
