Beef Burgundy Filet

Ingredients

• Red wine

  Alcoholic beverage, table

  32 fl oz or 941g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ½ cup or 336g

• Soy sauce

  Made from soy (tamari)

  1 ¼ cup or 360g

• Oyster sauce

  Ready-to-serve

  ½ cup or 144g

• Garlic

  Raw

  1 tbsp or 9g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  48 oz or 1.36kg

• Butter

  Unsalted

  ½ cup or 114g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 tbsp chopped or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Combine the red wine, canola oil, soy sauce, oyster sauce, garlic, and oregano in a medium saucepan and bring just to a boil. Remove from heat.
2. Cool to room temperature, then refrigerate until fully chilled, about 1 hour.
3. Place the filets in a 9-by-13-inch dish, pour the chilled marinade over them, cover, and refrigerate at least 5 hours.
4. In a bowl, beat the butter with a hand mixer until smooth. Fold in the shallots, scallions, and black pepper; cover and refrigerate.
5. Preheat the grill to high and lightly oil the grate. Preheat the oven to 400°.
6. Grill the marinated filets to desired doneness, turning once and letting excess marinade drip off before grilling.
7. Transfer steaks to a clean baking dish, top each with a spoonful of the compound butter, and place in the oven just until the butter melts, about 1 minute. Serve immediately.