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Lover's Beef Burgundy Filet
Lover's Beef Burgundy Filet
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
290 minutes
Tender filet mignon steaks marinated in Burgundy wine and oyster sauce, grilled to perfection, and topped with a flavorful peppery butter.
Ingredients:
  • 4 cups Burgundy wine
  • 2 cups oyster sauce
  • 1.5 cups canola oil
  • 1.5 cups soy sauce
  • 1 tablespoon garlic, minced
  • 1.5 teaspoons dried oregano
  • 8 (6 ounce) filet mignon
  • 0.5 cup butter, softened
  • 1 teaspoon Burgundy wine
  • 1 tablespoon minced shallots
  • 1 tablespoon minced green onions
  • 1 teaspoon ground white pepper
Instructions:
  • Prepare the marinade by combining wine, oyster sauce, oil, soy sauce, garlic, and oregano in a medium saucepan. Bring to a boil and then let it cool in the refrigerator for about 1 hour until chilled.
  • Marinate the steaks by placing them in a 9x13-inch baking dish and covering them with the chilled marinade. Seal tightly with foil and let them marinate in the refrigerator for at least 3 hours, preferably overnight.
  • Prepare the butter: Combine butter and wine in a bowl, then blend using an electric mixer until smooth. Gently fold in shallots, green onions, and white pepper by hand. Cover and refrigerate until ready to use.
  • Preheat a smoking hot outdoor grill, grease the grate, and set the oven to a low temperature of 200°F (95°C).
  • Take the steaks out of the marinade and gently shake off any extra marinade. Dispose of the rest of the marinade.
  • Grill the steaks on high heat until they are slightly firm, hot, and pink in the center, about 5 to 7 minutes on each side. Check for doneness with a meat thermometer – it should read 140°F (60°C) for medium.
  • Transfer the steaks from the grill to a 9x13-inch baking dish. Spoon the butter mixture over each steak generously.
  • Bake in the oven until the butter melts, about 1 to 2 minutes.

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