Lover's Beef Burgundy Filet Recipe

"One must be very careful who this is prepared for. Like a magic love potion, it brings out the lover in ANYone. Through trial and error, I learned very quickly not to prepare this for a mere ‘casual date’ UNLESS you want that ‘casual date’ to become ‘more’…."

Ingredients

  • Adjust
  • US
  • Metric
  • 4 cups Burgundy wine
  • 1 1/2 cups canola oil
  • 1 1/2 cups soy sauce
  • 2 cups oyster sauce
  • 1 tablespoon garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 8 (6 ounce) fillets filet mignon
  • 1/2 cup butter, softened
  • 1 teaspoon Burgundy wine
  • 1 tablespoon minced shallots
  • 1 tablespoon minced green onions
  • 1 teaspoon ground white pepper
  • Directions

  • Prep
  • Cook
  • Ready In
    1. In a medium saucepan, mix together 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 9×13 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 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 200 degrees F (95 degrees C).
    5. Grill marinated filets to desired doneness, turning once. Place filets in a clean 9×13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 883 calories;73.8 g fat;8 g carbohydrates;28.9 g protein;116 mg cholesterol;3290 mg sodium.Full nutrition
    Source: Read Full Article