Chargrilled steaks with red wine butter and shoestring chips recipe

Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!

This week Debbie Major makes a stunning steak with skinny chips – this classic brasserie recipe is perfect supper party food, partnered with some perfect wine matches from William at Majestic HQ.


  • 4 x 225-300g steaks, such as sirloin, fillet, rump or T-bone
  • 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 Malbec!
  • 80ml chicken stock
  • 1/2 tsp caster sugar
  • Sprig fresh thyme
  • For the shoestring chips
  • 450g floury potatoes, such as Maris Piper
  • Sunflower oil, for deep-frying


  1. 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 don’t put it in the fridge.
  2. 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 190°C 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 190°C.
  3. 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 for 21/2-3 minutes each side for medium-rare, pressing down on them with a fish slice to ensure even cooking.
  4. 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.
  5. 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.

Nutritional info per serving: 1,007 kcals, 68.4g fat (29.7g saturated), 52.3g protein, 35g carbs, 2.3g sugar, 1.2g salt

Chef’s tip: This makes more wine butter than you need, so roll any extra into a log, wrap in a sheet of cling film and freeze to use another time.

William’s Wine Pairings

Benmarco Malbec 2009 Dominio del Plata, Mendoza

There is no more perfect a pairing than steak and a few glasses of Argentinian Malbec. This rich full bodied wine would be a great accompaniment to lots of red meats. The juicy red and black fruit marry together so well with the juicyness of this steak, making for a rather moreish meal.

Umbral de Los Tiempos Malbec, Familia Alonso

A stunning Malbec with a high concentration of brambly deep red fruit flavours that are mellowed and smoothed by the delicate oak and hints of pudding spice. It wraps right round the mouth and when paired with the steak is broken down for the ultimate melting indulgence.

2 thoughts on “Chargrilled steaks with red wine butter and shoestring chips recipe

  1. so many amazing wines to choose from at majestic and you go for two malbecs both under £10! Why not adventure out and try a Vidal-Fleury or a Spanish Ribera from Cardela… so much more exiting

    1. Thanks for the feedback Harry, went for the more traditional Argentine malbec match, will be more adventurous things next time though. Ps. you’ve made some good choices there too!

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