- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
What's For Dinner?
An After-hours Valentine Dinner
By Allison Huller McAlister
| Ingredients: 1 cup red burgundy wine 1/4 cup plus 2 tablespoons canola oil 1/4 cup plus 2 tablespoons soy sauce 1/2 cup oyster sauce 3/4 teaspoon garlic, minced 1/4 teaspoon dried oregano 2 6-ounce filets of filet mignon 2 tablespoons butter, softened 1/4 teaspoon red burgundy wine 3/4 teaspoon minced shallots 3/4 teaspoon minced green onions 1/4 teaspoon ground white pepper In a medium saucepan over medium-high heat, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from the heat. Place in the refrigerator for one 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; refrigerate for a minimum of five hours. In a medium bowl, cream butter and 1/4 teaspoon 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. Grill marinated filets to desired doneness, turning once. Place filets in a clean, 9x13-inch baking dish. Dollop each filet with the Burgundy butter mixture, and place in the preheated oven for a minute or until butter is melted. |
Loaded Baked Potatoes