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Savory red wine shallot compound butter is the perfect topping for a simple steak.

The dishes of France have influenced Vietnamese cuisine in a delicious way. Enter: Vietnamese-Australian chef and TV host Luke Nguyen, whose latest book explores the relationship between these two food cultures and documents the best of the best. Considering those parameters, a nice little steak with Asian shallot butter sounds just right.

Asian shallots are small reddish-purple onions that grow in bulbs and are sold in segments like large cloves of garlic. I find them a little sweeter than French shallots. They work really well as a sweet, buttery topping for a perfectly cooked pan-seared scotch fillet.

Reprinted with permission from Luke Nguyen’s France