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Filet Mignon Marinated In Burgundy Sauce

Serves 8


8 filet mignon fillets
2 cups oyster sauce
1/2 cup butter
4 cups Burgundy wine, (plus more for butter mixture)
1 tablespoon green onion, (minced)
1 1/2 cups canola oil
1 tablespoon shallots
1 1/2 cups soy sauce
1 teaspoon ground white pepper
1 1/2 teaspoons oregano
1 tablespoon garlic, (minced)


  1. Combine soy sauce, oregano, Burgundy wine, oyster sauce, garlic and canola oil in a saucepan. Bring pan ingredients to a boil, then remove from heat and place in refrigerator for an hour.
  2. Separate filet mignon fillets in a large baking dish, pour chilled Burgundy sauce over each fillet. Place aluminum foil over the top of the dish and refrigerate for 5 hours.
  3. In a separate bowl, combine 1 teaspoon of Burgundy wine with butter. Mix together evenly, add in green onions, white pepper and shallots. Cover with foil and refrigerate also.
  4. Heat grill to high heat and also preheat oven to 200° F.
  5. Place fillets on grill, cook until desired doneness is reached. Flip only once. Remove from grill and place fillets in baking dish. Put a spoonful of Burgundy butter on each fillet and bake until butter is melted.
Season: Spring