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

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 (9x13 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 (9x13 in) baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.