60 ml vegetable oil
4 x 250 g scotch fillet or rump steaks
40 g unsalted butter
12 fresh okra, halved length ways
Asian shallot butter:
4 red Asian shallots, finely chopped
120 ml Shiraz
120 g unsalted butter
2 Tbs finely chopped
To prepare the Asian shallot butter, simmer the shallot and wine in a saucepan over medium heat for 4 minutes, or until the wine has reduced to 1 tablespoon. Transfer to a mixing bowl and set aside to cool.
Once cooled, add the butter and mix well. Mix in the parsley and season with a generous pinch of freshly ground black pepper. Transfer the butter mixture to a piece of plastic wrap, then roll up in the plastic wrap, into a large sausage shape, about 16 cm long and 4 cm wide. Refrigerate for at least 20 minutes, or until firm.
Heat half the vegetable oil in a large frying pan over high heat.
Season the steaks well on both sides with sea salt and black pepper.
When the oil is hot, reduce the heat to low and add half the butter. When the butter starts to foam, add the steaks and cook for 4 minutes on each side, or until medium-rare, basting with the browned butter as you cook.
Remove the steaks and allow to rest in a warm place for 5–10 minutes.
Just before serving, sear the okra in a hot frying pan with the remaining oil and butter for 2–3 minutes.
Divide the steaks among four plates. Cut the butter into slices about 1 cm thick, placing them on top of the steaks to melt slightly. Serve with the okra.
Credits: This is an edited extract from France by Luke Nguyen published by SBS $59.95 is available from Cooked.com.au Signed
Photo Credits: This is an edited extract from France by Luke Nguyen published by SBS $59.95 is available from Cooked.com.au Signed