Lover's Beef Burgundy Filet

Lover's Beef Burgundy Filet

115 Reviews 4 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    6 h 40 m
Recipe by  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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Adjust Servings

Original recipe yields 8 servings



  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 (115)

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Amanda Moyle Reynolds

Amanda Moyle Reynolds

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

Esmee Williams

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

Dung Beetle

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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Amount Per Serving (8 total)

  • Calories
  • 883 cal
  • 44%
  • Fat
  • 73.8 g
  • 113%
  • Carbs
  • 8 g
  • 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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Blue Cheese Crusted Filet Mignon with Port Wine Sauce


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Filet Mignon with Rich Balsamic Glaze