Lover's Beef Burgundy Filet

Lover's Beef Burgundy Filet

118
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'...."

Ingredients

6 h 40 m {{adjustedServings}} servings 883 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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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.
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Reviews

118
  1. 161 Ratings

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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...