Minute steaks with red wine butter

AT A GLANCE

  • Serves 4 people

  • 4 Scotch fillet steaks (200gm each)
  • For brushing: vegetable oil
  • To serve: shoestring fries
  •  
  • Red wine butter
  • 150 ml red wine
  • 75 ml tawny (see note) or Port
  • 4 golden shallots, finely chopped
  • 200 gm butter, softened
01   For red wine butter, simmer wine, tawny and shallots in a small saucepan over medium heat until reduced to a glaze (4-5 minutes). Transfer to an electric mixer, set aside to cool to room temperature, then beat in butter and season to taste. Spoon onto a piece of plastic wrap, roll into a 4cm-diameter cylinder and refrigerate until firm (1-2 hours). Thickly slice and bring to room temperature before serving.
02   Pound steaks between 2 pieces of baking paper to 5mm-thick with a mallet or rolling pin. Preheat barbecue to very high heat (or a frying pan over high heat). Season steaks well and brush with vegetable oil. Brush a little oil over the barbecue or pan, add the steaks and cook until browned and a crust forms (1-2 minutes). Flip the steaks over and cook for another 10 seconds. Transfer to serving plates, top each with a round of red wine butter and serve hot with shoestring fries.
Note Port-style fortified wine made in Australia is now known as tawny.

This recipe is from the May 2013 issue of Australian Gourmet Traveller.

Recipe:

DAVID YOUNG

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

2009 CHÂTEAU SÉNÉJAC HAUT-MÉDOC, HAUT-MÉDOC, FRANCE. , suggested by REBECCA COLEGRAVE

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