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Recipe: Chargrilled steaks with red wine butter and shoestring chips


4 x 225g steaks, such as sirloin Olive oil, for brushing For the Red Wine Butter

115g unsalted butter, at room temperature
2 shallots, finely chopped
1 star anise
300ml red wine, such as a Cabernet Sauvignon
80ml chicken stock
.5 tsp caster sugar
Sprig fresh thyme

For the Shoestring Chips

450g floury potatoes, such as Maris Piper
Sunflower oil, for deep-frying


Make the red wine butter. Melt 15g of the butter in a small pan, add the shallots and cook gently until softened. Add the star anise, red wine, chicken stock and sugar and leave to simmer gently until the mixture is thick and syrupy. Add the thyme and simmer for a further 5 minutes until the mixture is thick and well reduced. Leave to cool, then remove the star anise and thyme and beat into the remaining butter with some seasoning. Set aside somewhere cool to firm up slightly, but do not put it in the fridge.

Make the chips. Peel the potatoes and cut them lengthways into slices about 5mm thick. Cut once more into long, thin chips. Heat some oil to 190C for deep-frying. Deep-fry the chips in 2 batches for 2-3 minutes until soft but not browned. Lift out and drain briefly on kitchen paper. Bring the oil back to 190C.

Brush the steaks with a little oil on both sides, and season well. Heat a cast-iron griddle or a heavy-based frying pan over a high heat until smoking-hot. Add the steaks and cook to your liking, pressing down on them with a fish slice to ensure even cooking.

While the steaks are cooking on the second side, return the chips to the oil and fry for another 1-2 minutes until crisp and golden. Drain well on lots of kitchen paper and sprinkle with salt.

Lift the steaks onto warm plates, spoon some of the red wine butter on top and leave for 2 minutes to allow the meat to relax and the butter to melt a little. Pile chips alongside and serve with a simple salad.

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