Burgundy-Infused Filet Mignon

Required Ingredients

Marinade and Steak Preparation

• 4 cups Burgundy wine

• 2 cups oyster sauce

• 1 ½ cups canola oil

• 1 ½ cups soy sauce

• 1 tablespoon garlic, minced

• 1 ½ teaspoons dried oregano

• 8 (6 ounce) filet mignon

Burgundy-Infused Butter

• ½ cup butter, softened

• 1 teaspoon Burgundy wine

• 1 tablespoon minced shallots

• 1 tablespoon minced green onions

• 1 teaspoon ground white pepper

Instructions

1. Prepare the marinade: In a medium saucepan, combine wine, oyster sauce, oil, soy sauce, garlic, and oregano. Bring the mixture to a boil, then remove from heat and let it cool in the refrigerator for about 1 hour.

2. Marinate the steaks: Arrange the steaks in a 9x13-inch baking dish and pour the chilled marinade over them. Cover with foil and refrigerate for at least 3 hours, or overnight for best results.

3. Make the butter: Using an electric mixer, beat butter and wine together. Stir in shallots, green onions, and white pepper by hand. Cover and refrigerate until ready to use.

4. Preheat the grill: Set your outdoor grill to high heat and lightly oil the grate. Preheat the oven to 200°F (95°C).

5. Remove steaks from marinade, shaking off excess. Discard the remaining marinade.

6. Grill the steaks: Cook the steaks on the preheated grill for 5-7 minutes per side, or until they are firm with a slightly pink center. The internal temperature should reach 140°F (60°C) for medium.

7. After grilling, transfer steaks to a clean 9x13-inch baking dish and top each with a spoonful of the butter mixture.

8. Finish in the oven: Bake in the preheated oven for 1-2 minutes until the butter melts over the steaks.

Note from the Editor:

The nutritional information for this recipe includes the full amount of marinade ingredients. The actual amount consumed may vary depending on how much marinade is used.

Nutritional Information (per serving)