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filet of beef onion bay leaves garlic black peppercorns thyme red wine butter celery green onions capers horseradish sugar
Viewed: 78 - Published at: 6 years agoIngredients
- 4 filet of beef (or your favourite cut)
- 1 small onion, sliced
- 2 bay leaves
- 4 garlic cloves, roughly chopped
- 1 12 teaspoons black peppercorns
- 1 teaspoon dried thyme
- 1 cup red wine
- 100 g butter, softened to room temperature
- 12 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
Method
- Butter.
- 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.
- Steaks.
- 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.
