Ingredients: 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) filets 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: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 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 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 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted. |