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Lover's Beef Burgundy Filet

Lover's Beef Burgundy Filet

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    6 h 40 m
ttinkerbel

ttinkerbel

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'....

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Amanda Moyle Reynolds
48

Amanda Moyle Reynolds

3/3/2006

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-and-potatoes man) was in heaven. Babs--oyster sauce is a thick, brown sauce that would either be in the condiment or Asian food section of your grocery (I had to ask for help finding it in my mid-sized grocery, but they had it.) 'Dynasty' was the name of the brand I found. You can also get it online. (3/3/2006) I'm still making, and LOVING, this recipe, and I just wanted to add--the marinade freezes beautifully, so I make the full batch of marinade and freeze half of it (as I've never made it for 8 people). Also, my latest addition to the meal is putting sliced baby Portobellos in the marinade (just dip them and then take them out, the marinade soaks in QUICKLY) after I remove the steaks. Saute them with a little marinade until tender and serve on top or on the side of the filets. Heavenly!

Esmee Williams
41

Esmee Williams

7/7/2003

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 nothing left :)

Dung Beetle
28

Dung Beetle

1/25/2005

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 final butter mixture, so I just used all green onion. I will also add that I made extra on the butter/wine/green onion and served it to be spread on French bread. This was positively sensational, and I disagree with it being a lot of extra work. It was a snap to prepare. I served it with garlic mashed potatoes, a green salad, the French bread, and of course... the left over Burgundy wine! Everyone raved, and I was pleased beyond words! It did make quite a bit of marinade sauce, but that will be fun trying it out on different cuts of meat and the George Foreman grill. Yummmmmmmmmmmmm!

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