Lover's Beef Burgundy Filet Recipe

Ingredients
<br>- 4 cups Burgundy wine
<br>- 1 ½ cups canola oil
<br>- 1 ½ cups soy sauce
<br>- 2 cups oyster sauce
<br>- 1 tablespoon garlic, minced
<br>- 1 ½ teaspoons dried oregano
<br>- 8 (6 ounce) fillets filet mignon
<br>- ½ cup butter, softened
<br>- 1 teaspoon Burgundy wine
<br>- 1 tablespoon minced shallots
<br>- 1 tablespoon minced green onions
<br>- 1 teaspoon ground white pepper
<br><p></p>Directions
<br>step 1: In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
<br>step 2: Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
<br>step 3: In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
<br>step 4: Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
<br>step 5: Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.
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Ingredients
- 4 cups Burgundy wine
- 1 ½ cups canola oil
- 1 ½ cups soy sauce
- 2 cups oyster sauce
- 1 tablespoon garlic, minced
- 1 ½ teaspoons dried oregano
- 8 (6 ounce) fillets filet mignon
- ½ cup butter, softened
- 1 teaspoon Burgundy wine
- 1 tablespoon minced shallots
- 1 tablespoon minced green onions
- 1 teaspoon ground white pepper

Directions
step 1: In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
step 2: Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
step 3: In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
step 4: Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
step 5: Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.

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