Prep Time : 20 Minutes
Cook Time : 50 Minutes
Ingredients :
1 bottle red 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
Directions :
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 (9×13 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 (9×13 in) baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.
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