Beef Burgundy Filet

Ingredients

• Red wine

  Alcoholic beverage, table

  32 fl oz or 941g

• Canola oil

  1 ½ cup or 327g

• Soy sauce

  Made from soy (tamari)

  1 ¼ cup or 360g

• Oyster sauce

  Ready-to-serve

  ½ cup or 144g

• Garlic

  Raw

  1 tbsp or 9g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• Beef steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  48 oz or 1.36kg

• Butter

  Unsalted

  ½ cup or 114g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Onions

  Young green, tops only

  1 tbsp or 6g

• Pepper

  Spices, white

  1 tsp, ground or 2g

Directions

1. In a medium saucepan, combine the red wine, canola oil, soy sauce, oyster sauce, garlic, and oregano.
2. Bring the mixture to a boil, then remove from heat and refrigerate for 1 hour, or until chilled.
3. Place the filet mignon filets in a 9x13 inch baking dish.
4. Pour the chilled marinade over the filets, cover tightly with foil, and refrigerate for at least 5 hours.
5. In a medium bowl, cream together the butter using a hand mixer until a bit smooth.
6. Gently mix in the shallots, green onions, and white pepper by hand into the butter. Cover tightly and refrigerate.
7. Preheat an outdoor grill to high heat and lightly oil the grate. Preheat the oven to 400°F (204°C).
8. Grill the marinated filets to your desired doneness, turning once.
9. Transfer the grilled filets to a clean 9x13 inch baking dish.
10. Dollop the filets with the butter mixture. Place in the preheated oven for a minute, or until the butter is melted.

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