Beef Burgundy Filet

Ingredients

• Red wine

  Alcoholic beverage, table, burgundy

  32 fl oz or 944g

• Red wine

  Alcoholic beverage, table, burgundy

  ³⁄₁₆ fl oz or 5g

• Canola oil

  1 ½ cup or 327g

• 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 steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  48 oz or 1.36kg

• Butter

  Salted

  ½ cup or 114g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Onions

  Young green, tops only

  1 tbsp or 6g

• Pepper

  Spices, white

  1 tsp, ground or 2g

Directions

1. 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
2. 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.
3. 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.
4. Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F.
5. 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.
6. Recipe inspired by: http://allrecipes.com/recipe/15901/lovers-beef-burgundy-filet/

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