Rate this recipe
4.7/5
(7 Votes)
Ingredients
- 4 CUPS BURGUNDY WINE
- 1 1/2 CUPS CANOLA OIL
- 1 1/2 CUPS SOY SAUCE
- 2 CUPS OYSTER SAUCE
- 1 TBSP GARLIC MINCED
- 1 1/2 TSP OREGANO
- 8- 6 OUNCE FILET MIGNON
- 1/2 CUP BUTTER
- 1 TSP BURGUNDY WINE
- 1 TBSP MINCED SHALLOTS
- 1 TBSP MINCED GREEN ONIONS
- 1 TSP GROUND WHITE PEPPER
Details
Preparation
Step 1
IN A MEDIUM SAUCE PAN MIX TOGETHER WINE, OIL, SOY, OYSTER SAUCE, GARLIC, AND OREGANO, BRING TO A BOIL, REMOVE FROM HEAT AND CHILL.
PLACE FILET MIGNON IN 9 X 13 BAKING DISH, POUR MARINADE OVER MEAT AND COVER TIGHTLY AND REFRIGERATE FOR MINIMUM OF 5 HOURS.
IN A MEDIUM BOWL COMBINE BUTTER, WINE,SHALLOTS, GREEN ONIONS, AND WHITE PEPPER, MIX WELL, REFRIGERATE.
PREHEAT OUTDOOR GRILL LIGHTLY OIL GRILL, PREHEAT OVEN TO 200 F
GRILL FILETS TO DESIRED DONENESS TURNING ONCE, PLACE BACK IN EMPTY 9 X 13 PAN, DOLLOP WITH WINE BUTTER MIXTURE AND INTO HEATED OVEN TO MELT THE BUTTER. SERVE
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