Lover's Beef Burgundy Filet

Lover's Beef Burgundy Filet

ttinkerbel 0

"One must be very careful who this is prepared for. Like a magic love potion, it brings out the lover in ANYone. Through trial and error, I learned very quickly not to prepare this for a mere 'casual date' UNLESS you want that 'casual date' to become 'more'...."


6 h 40 m servings 883 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 883 kcal
  • 44%
  • Fat:
  • 73.8 g
  • 113%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 3290 mg
  • 132%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
  2. Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
  3. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
  4. Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
  5. Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 163 Ratings


Absolutely incredible! This is the BEST steak I have ever had. I made this for a romantic meal for my husband and myself with garlic mashed potatoes and steamed broccoli. He (ever the meat-an...

This recipe was awesome!! The meat was so tender it was like cutting through butter. I was only planning on eating half of my steak, but their was no way I could stop eating until their was noth...

Completely over the top for steak house flavor! I followed the recipe to the "T", and BBQ'd the steaks to med-rare. The ONLY thing I changed was that I didn't want to purchase a shallot for the...

Incredible! This was an excellent recipe. My only comment is that I wish the person who listed the recipe would have indicated whether it's red or white burgundy wine. Also, in the supermarket ...

I made this last night and it was delicious. I could kick myself for not taking a picture though. I followed the recipe almost exactly except we didn't have any charcoal so we put the tenderloi...

I'm obsessed with the steak. To die for... My only change is the way you cook the filets- which I learned from a chef here in town. Just sear on a stove top grill pan and then place in a baking ...

Very good, I overmarinated it the first time and left the filets in overnight and they absorbed too much of the wine and didn't taste like steak at all anymore. I've since used it on several dif...

I would have rated this a one- or two-star recipe, but my husband liked it enough to rate it as a four, so I'm averaging our ratings. I marinated the beef for the five hours the recipe called f...

The marinade has an unusual flavor due to the oyster sauce which is very good; the steak comes out very flavorful. I like oyster sauce very much (used extensively in Chinese cooking) however it...