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Barbecued Fillet Steaks With Shallot Butter


  • 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
Barbecued Fillet Steaks With Shallot Butter


  • 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.