| Prep time: | 40 Min |
| Cook time: | 20 Min |
| Ready in: | 6 Hrs 40 Min |
| SERVINGS: |
| Original yield: 8 servings |
INGREDIENTS
* 4 cups Burgundy wine
* 1 1/2 cups canola oil
* 1 1/2 cups soy sauce
* 2 cups oyster sauce
* 1 tablespoon garlic, minced
* 1 1/2 teaspoons dried oregano
*
* 8 (6 ounce) fillets filet mignon
*
* 1/2 cup butter, softened
* 1 teaspoon Burgundy wine
* 1 tablespoon minced shallots
* 1 tablespoon minced green onions
* 1 teaspoon ground white pepper
DIRECTIONS
* 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.
* 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.
* 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.
* Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
* 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.
