Marinated Steaks With a Tangy Butter

• 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

1. Butter.
2. Combine all butter ingredients in a bowl, make sure you mix well.
3. 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.
4. Refrigerate until firm.
5. Steaks.
6. Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.
7. Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired.
8. Allow steaks to rest before serving.
9. 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.
10. Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.

filet of beef, onion, bay leaves, garlic, black peppercorns, thyme, red wine, butter, celery, green onions, capers, horseradish, sugar

Taken from www.food.com/recipe/marinated-steaks-with-a-tangy-butter-375718 (may not work)