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Minute steaks with red wine butter

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2009 Château Sénéjac Haut-Médoc, Haut-Médoc, France.

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