Lover's Beef Burgundy Filet
Description
Juicy filet mignon steaks are soaked in a heady marinade of Burgundy wine and oyster sauce, then grilled and finished off with a dollop of peppery butter.
Ingredients
•
4 cups Burgundy wine
•
2 cups oyster sauce
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1 1/2 cups canola oil
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1 1/2 cups soy sauce
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1 tablespoon garlic, minced
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1 1/2 teaspoons dried oregano
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8 (6 ounce) filet mignon
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1/2 cup butter, softened
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1 teaspoon Burgundy wine
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1 tablespoon minced shallots
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1 tablespoon minced green onions
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1 teaspoon ground white pepper
Directions
1
Make the marinade: Mix wine, oyster sauce, oil, soy sauce, garlic, and oregano in a medium saucepan. Bring to a boil, then remove from the heat. Place in the refrigerator until chilled, about 1 hour.
2
Marinate the steaks: Place steaks into a 9x13-inch baking dish and pour chilled marinade over top. Cover tightly with foil and marinate in the refrigerator for at least 3 hours, or overnight if possible.
3
Make the butter: Cream butter and wine in a bowl with an electric mixer. Mix in shallots, green onions, and white pepper by hand. Cover tightly and refrigerate until needed.
4
When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Preheat the oven to 200 degrees F (95 degrees C).
5
Remove steaks from marinade and shake off excess. Discard remaining marinade.
6
Grill steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
7
Remove from the grill and place into a clean 9x13-inch baking dish. Dollop some butter mixture over each steak.
8
Cook in the preheated oven until butter melts, 1 to 2 minutes.