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.
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.