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Steak Recipes -
Steak Parcels
4 sirloin or rump steaks
1 ounce of butter
2 teaspoons of Dijon mustard
4 shallots, finely chopped
4 sprigs of fresh thyme
Marinade
1 1/4 cups of dry red wine
2 tablespoons of olive oil
Salt and pepper
6 bay leaves |
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Place the steaks in a large, shallow nonmetallic dish. Mix the wine and oil together in a pitcher and season to taste with salt and pepper. Pour the marinade over the steaks, top with 2 bay leaves, cover with plastic wrap, and let marinate in the refrigerator for up to 8 hours.
Preheat the barbecue. Cut out 4 squares of foil large enough to enclose the steaks and coat the centers with the butter and mustard. Drain the steaks and place them on the foil squares. Top with the shallots, thyme, and remaining bay leaves and fold over the foil to make neat parcels.
Cook the parcels over hot coals for 10 minutes, turning once. Serve the steaks immediately in the parcels. Serves 4
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