Lover's Beef Burgundy Filet recipe

8 servings

4 cups Burgundy wine

1 1/2 cups canola oil

1 1/2 cups soy sauce

2 cups oyster sauce

1 tablespoon garlic, minced

1 1/2 teaspoons dried oregano

8 (6 ounce) fillets filet mignon

1/2 cup butter, softened

1 teaspoon Burgundy wine

1 tablespoon minced shallots

1 tablespoon minced green onions

1 teaspoon ground white pepper

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.

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 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 200 degrees F (95 degrees C).

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.