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Steak with Marchand de vin butter

Serves 4


4 beef steaks (250g each fillet or rump)
30ml vegetable oil
20g butter


100g soft salted butter
30g bone marrow (optional)
1 large golden shallots (finely chopped)
100ml red wine (preferably Shiraz)
Freshly ground pepper
1tbsp chopped parsley
  1. Place the shallots and red wine in a saucepan over medium heat. Cook until the wine is nearly evaporated then set aside to cool
  2. Once cooled add the butter, parsley pepper and mix to combine. Once fully mixed place onto a piece of film, shape into a sausage then place in the fridge to harden
  3. Remove the steak from the fridge 30 minutes before cooking and season with salt and pepper
  4. Add oil and butter in a frying pan. Once butter is foaming add the steak and cook for around 3 minutes or until you obtain a brown crust. Remove from pan and rest on a plate.
  5. Once rested flash the steaks in the oven for a minute to heat up to required temperature, slice the red wine butter into coins and place on the steaks to melt.
  6. Enjoy!