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The gourmet steak recipe is made with compound Vegemite butter, served with ale infused onion soubise.
Put a large pan on medium to low heat, with olive oil. Place the thinly sliced onions in the pan, and toss. Put the lid on the pan, and cook gently for about 35-40 minutes, or until the onions are translucent and soft. You do not want your onions to colour, so keep a watchful eye on them and stir occasionally.
While the onions are cooking, put the beer into a small pot and place on the stove over high heat. Bring the beer to a rapid boil, and let it boil for three to four minutes in order to burn off the alcohol and concentrate the flavour. Set aside and leave to cool.
Put the butter, Vegemite, mustard and garlic in a large mixing bowl, and combine all ingredients with a spatula. This butter will be used to cook your steak as well as served on top once cooked.
When your onions are done, remove the lid and allow some of the liquid to evaporate for five minutes. Place onions in a blender, and mix until smooth. While the blender is running, carefully add the cream and two thirds of the beer and a pinch of salt. Stop the blender and check the seasoning. If you can taste the beer clearly, don't add anymore. If the beer isn't an attribute of the soubise, continue adding the remainder of the beer until you are happy with the taste.
Pass the onion and beer soubise through a sieve into a small pot and keep warm while you are cooking your steaks.
Heat your BBQ or griddle pan to a medium or high heat, and brush your steak with the Vegemite butter – using a pastry brush is the easiest way. Cook your steaks to your liking, occasionally brushing with the butter. Once your steaks are done, brush again with the butter, and let rest for five minutes, and then serve with the onion and beer soubise.
To order your premium quality meat, poultry and fresh produce, head to TheGourmet.com.au
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