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Home › Recipes › Meats › Burgundy Filet Mignon

Burgundy Filet Mignon

Allison H. McAlister


This incredibly flavorful and tender steak is a wonderful choice for a special romantic dinner. My husband and I are big beefeaters, and this is one of the best steak recipes we've ever had. The wine and oyster sauce may sound a bit unusual, but the tastes combine to make for one delicious marinade.

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

Directions

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 one minute or until butter is melted.

Suggestions

Serve with a baked potato and salad.