Burgandy wine-marinated filet mignon steaks are cooked on the grill and topped with a dollop of peppery butter in this recipe that you'll love to serve for special occasions.
Ingredients
- Burgundy wine: 4 cups
- oyster sauce: 2 cups
- ½ cups canola oil: 1 piece
- ½ cups soy sauce: 1 piece
- garlic: 1 Tbsp (minced)
- ½ teaspoons dried oregano: 1 piece
- filet mignon: 8 piece (6 ounce)
- butter: 0.5 cup (softened)
- Burgundy wine: 1 tsp
- shallots: 1 Tbsp (minced)
- green onions: 1 Tbsp (minced)
- ground white pepper: 1 tsp
Metric Conversion
Stages of cooking
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Make the marinade: Mix wine, oyster sauce, oil, soy sauce, garlic, and oregano in a medium saucepan. Bring to a boil, then remove from the heat. Place in the refrigerator until chilled, about 1 hour.
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Marinate the steaks: Place steaks into a 9x13-inch baking dish and pour chilled marinade over top. Cover tightly with foil and marinate in the refrigerator for at least 3 hours, or overnight if possible.
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Make the butter: Cream butter and wine in a bowl with an electric mixer. Mix in shallots, green onions, and white pepper by hand. Cover tightly and refrigerate until needed.
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When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Preheat the oven to 200 degrees F (95 degrees C).
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Remove steaks from marinade and shake off excess. Discard remaining marinade.
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Grill steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
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Remove from the grill and place into a clean 9x13-inch baking dish. Dollop some butter mixture over each steak.
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Cook in the preheated oven until butter melts, 1 to 2 minutes.
