Barbecue beef fillet with curry butter

Neil Perry
Barbecued beef fillet gets a flavour boost with curry butter.
Barbecued beef fillet gets a flavour boost with curry butter. Photo: William Meppem

Compound butters are a great addition to any meal. They can be frozen and then used on roasted, barbecued and sauteed meat or fish. The fillet can be replaced by sirloin, rib eye or even rump. Just adjust the cooking times to suit.


4 x 200g portions of prime beef fillet

sea salt

extra virgin olive oil

freshly ground pepper

For curry butter

15ml vegetable oil

1/4 white onion, finely diced

10g Indian-style curry powder

125g unsalted butter, softened

1 small handful parsley leaves

1 clove garlic

juice of 1/2 lemon

2 tsp Worcestershire sauce

3 anchovy fillets

1/2 tsp capers, rinsed

1/2 tsp sea salt

1 tsp ground pepper

1 small handful basil leaves

1 small handful thyme leaves

1/2 tbsp ground ginger

1 egg yolk



To make the butter,
heat oil in a frying pan and cook onion and curry powder over low heat until soft and fragrant. Set aside to cool. Process all butter ingredients in a food processor until just combined. Roll butter into a 3-4cm diameter log, wrap in plastic and refrigerate until firm (any unused butter can be frozen if not going to be used within a week or so).

Remove meat from the refrigerator 1 hour before cooking and season with sea salt. Brush the fillets with extra virgin olive oil, shake off excess oil and place on the barbecue. Put the steaks at a 45-degree angle to the grill bars. When halfway through cooking that side, about 2 minutes, turn the steaks 45 degrees in the opposite direction. When done, turn them over and cook the other side. (For medium rare, each side will require 4 minutes.)

Remove the fillets to a plate, cover with foil and rest in a warm place for 15 minutes.

To serve, place a spoonful of curry butter over each fillet, sprinkle with sea salt and finish with fresh pepper.


Flavours of bramble fruits, fresh plums and subtle pepper spice are delivered with the 2012 Occam's Razor ($47) from Victoria's Heathcote wine region. It has a softness that adds an extra level of joy to a quality beef fillet.

Photography: William Meppem. Styling Hannah Meppem. Food preparation by Kirsten Jenkins.