• 2 tbsp olive oil
• 1 red onion, very finely chopped
• 250ml (9fl oz) red wine
• 150g (6oz) soft salted butter
• 4 x 200g (8oz) steaks, fillet, sirloin or rump
• Salt and freshly ground black pepper

To make the butter, heat 1 tbsp of olive oil in a frying pan. Add the finely chopped onion and fry over a low heat until really soft. This should take about 5-8 minutes. Once soft add the wine to the pan and simmer until it has almost completely evaporated, then spoon into a bowl and allow to cool. Once the onions have cooled mix them into the softened butter. Season with a little black pepper. Spoon the butter onto a piece of clingfilm then roll into a sausage shape. Place in the fridge. Heat another frying pan over a high heat. Drizzle a little oil over the steaks then season well with salt and pepper. Fry in the hot pan for 3 minutes on each side depending on how you like your steak. Remove the steak from the pan and allow to rest under a piece of foil for 5 minutes. Take the butter from the fridge and slice off 8 discs then remove the clingfilm. Place 2 discs on top of the steaks and allow to slowly melt. Serve with new potatoes and green vegetables.