8 Servings 20 min Cook
32 Fl oz Red Wine
1/4 Fl oz Red Wine
1 1/2 Cup Canola Oil
1 1/4 Cup Soy Sauce
1/2 Cup Oyster Sauce
1 Tbsp Garlic
1 1/2 Tsp, ground Oregano
48 Oz Beef Steak
1/2 Cup Butter
1 Tbsp chopped Shallots
1 Tbsp Onions
1 Tsp, ground Pepper
In a medium saucepan mix together the 32 fl oz.
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
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.
In a medium bowl, cream butter and 1/6 fl oz.
, 1 teaspoon of Burgundy wine with a hand mixer.
Mix in shallots, green onions, and white pepper by hand; cover tightly, and refrigerate.
Preheat an outdoor grill for high heat, and lightly oil grate.
Preheat oven to 400 degrees F.
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.
Recipe inspired by: http://allrecipes.