Prep 5 mins
Cook 25 mins
The original British recipe from a 'Housekeeper's Guide' of 1845 recommends 'catsup' instead of Worcestershire sauce. It is still possible to buy mushroom ketchup which is rather similar to Worcestershire sauce and this can be delicious with the shallot butter on any grilled steak.
- 4 (8 ounce) steaks
- 1 ounce butter
- 1 teaspoon white wine vinegar
- 1 tablespoon Worcestershire sauce (or mushroom ketchup)
- 4 shallots, finely chopped
- fresh ground pepper
- 2 tablespoons fresh parsley, chopped
- Rub the steaks on both sides with oil.
- Heat the broiler until it is glowing.
- Broil the steaks until just cooked to the point that you prefer, turning 2-3 times.
- Melt the butter in a small frying pan, add the vinegar and Worcestershire sauce, the shallots, salt and pepper.
- Heat through, without cooking the shallots, mix in the parsley and keep on one side.
- Put the steaks onto a heated dish and pour some of the shallot butter over each, when it will mingle with the juices.
- Serve at once with your favourite side dishes.
I'm rating the Shallot butter only. I intended on making the broiled steak as well but my husband wanted to grill them instead. He just used salt and pepper so they probably came out pretty much the same as this recipe called for. Anyway, the butter was WONDERFUL! I will definately make again. Thanks for posting..
made this with tenderloin steaks- awesome! I didn't use the fresh parsley -- didn't have any. Great and easy recipe-will make again-thanks for this great idea!
I bought some flash frozen steaks that I was not too impressed with and decided to dress them up...I was delighted to find this recipe by Miller!! This was EXACTLY what these steaks needed.... I think this would be awesome on nice cuts of steak as well... So Miller....thank you!! The angels are lucky to have you with them my friend....gives a whole new meaning to cloud nine!!!