Recipe by The Flying Chef
his is a very easy steak recipe to make and it is good for anything from a Sunday BBQ, to a dinner party. We love the butter that goes with these steaks and it so easy to prepare and makes for something a little different from the usual Cafe De Paris butter that is more expected. Don't get me wrong I absolutely love Cafe De Paris butter and it is possibly my favourite of all butters to make, but this one tastes great and is not so labour intensive. I marinated our steaks in the morning before work and then cooked them in the evening, but they could easily be done the night before and this would be much better if cooking for a lunchtime BBQ the next day, to allow enough marinating time. Cook time does not include fridge time for butter.
Top Review by Peter J
Very nice! I marinated overnight using a good Shiraz and made the butter mix at the same stage. The marinade was great and the butter had a nice tang with just a hint of extra saltiness from the capers that was wonderful not only over the steak but also some corn and potatoes that I served with it.
- 4 filet of beef (or your favourite cut)
- 1 small onion, sliced
- 2 bay leaves
- 4 garlic cloves, roughly chopped
- 1 1⁄2 teaspoons black peppercorns
- 1 teaspoon dried thyme
- 1 cup red wine
- 100 g butter, softened to room temperature
- 1⁄2 stick celery, finely chopped
- 2 green onions, chopped finely
- 1 teaspoon capers, chopped
- 1 tablespoon horseradish (I did quite a generous one)
- 1 teaspoon sugar
Directions See How It's Made
- Combine all butter ingredients in a bowl, make sure you mix well.
- Spoon butter into some foil, roll butter to form a log shape, twist ends of foil so you have what looks like a mini Christmas cracker.
- Refrigerate until firm.
- Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.
- Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired. Allow steaks to rest before serving.
- Note: I slice the butter and place it on top of steaks while they are resting on a board so they are still hot enough to start to melt the butter.
- Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.