Minute steaks with red wine butter

Australian Gourmet Traveller recipe for minute steaks with red wine butter by David Young from Cafe Nice in Sydney.
Minute steaks with red wine butter

Minute steaks with red wine butter

Ben Dearnley

“Steak and chips are loved all over France, with Nice being no exception,” says Young. “Make sure the barbecue or pan you’re cooking in is very hot to ensure you get a nice crust on the steak.”


Red wine butter



1.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.
2.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.

Port-style fortified wine made in Australia is now known as tawny.

This recipe is from the May 2013 issue of


Drink Suggestion: 2009 Château Sénéjac Haut-Médoc, Haut-Médoc, France. Drink suggestion by Rebecca Colegrave


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