Lover's Beef Burgundy Filet

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.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 883 Calories

Ingredients

• 1 teaspoon ground white pepper
• 1 tablespoon minced shallots
• 1 tablespoon garlic, minced
• 4 cups Burgundy wine
• 2 cups oyster sauce
• 1 teaspoon Burgundy wine
• 1 tablespoon minced green onions
• 0.5 cup butter, softened
• 1.5 cups soy sauce
• 1.5 teaspoons dried oregano
• 1.5 cups canola oil
• 8 (6 ounce) filet mignon

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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).

Step 5

Remove steaks from marinade and shake off excess. Discard remaining marinade.

Step 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.

Step 7

Remove from the grill and place into a clean 9x13-inch baking dish. Dollop some butter mixture over each steak.

Step 8

Cook in the preheated oven until butter melts, 1 to 2 minutes.