Burgundy filet
Ingredients
1 quart Burgundy wine
1 1/2 cups canola oil
1 1/2 cups soy sauce
2 cups oyster sauce
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
6 large cuts filet mignon
1 stick butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper
Directions
In a medium saucepan, combine 1 quart burgundy wine, oil, soy
sauce, oyster sauce, minced garlic, and oregano. Bring to a
boil, and then remove from heat. Refrigerate until cool. Place
filets in a 9x13 inch baking dish, and pour the cooled marinade
over them. Cover tightly, and refrigerate for a minimum of 5
hours. In a medium bowl, cream butter and 1 teaspoon of Burgundy
wine for taste and color with a hand mixer. Mix in shallots,
green onions and white pepper by hand; cover tightly, and
refrigerate. Preheat grill for high heat, or preheat the oven to
broil. Barbecue or broil marinated filets to taste, turning
once. Set aside. Set oven to 200 degrees degrees. Place filets
in a clean 9x13 inch baking dish; add a dollup of Burgundy
butter to the top of each filet, and place in 200 degree oven
for a minute or until butter is melted. Serve.
Makes 6 servings