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.
Preparation Details
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 4 hrs 50 mins
Servings: 8
Ingredients
- 4 cups Burgundy wine
- 2 cups oyster sauce
- 1 ½ cups canola oil
- 1 ½ cups soy sauce
- 1 tablespoon garlic, minced
- 1 ½ teaspoons dried oregano
- 8 (6 ounce) filet mignon
Steps
- 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.
- Marinate the steaks: Place steaks into a 9×13-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.
- 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.
- 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).
- Remove steaks from marinade and shake off excess. Discard remaining marinade.
- 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.
- Remove from the grill and place into a clean 9×13-inch baking dish. Dollop some butter mixture over each steak.
- Cook in the preheated oven until butter melts, 1 to 2 minutes.
