Lover's Beef Burgundy Filet Recipe

Reviews More Reviews

Most Helpful Positive Review

Mar 03, 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!

—AmandaSC

See full review »

Most Helpful Critical Review

Apr 06, 2003

I would have rated this a one- or two-star recipe, but my husband liked it enough to rate it as a four, so I'm averaging our ratings. I marinated the beef for the five hours the recipe called for, and the taste was entirely too strong for me -- it masked the beef taste entirely. My husband, who likes steak sauce, likened it to beef with the steak sauce built in. If I ever decided to make this again, I'd marinate it for only an hour or two.

—Antalya

See full review »

155 Ratings

See other versions of this recipe!

Jul 07, 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 :)

—Esmee

See full review »

Jan 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!

—Dung Beetle

See full review »

Aug 29, 2002

Incredible! This was an excellent recipe. My only comment is that I wish the person who listed the recipe would have indicated whether it's red or white burgundy wine. Also, in the supermarket I could only find oyster "flavored" sauce which was in the oriental aisle. I'm not sure whether this was the correct product, it was very thick. I used the red burgundy and this oyster "flavored" sauce and it turned out fabulous. So, I assume that I guessed right with the wine and sauce. I would recommend using a little less canola oil for the sauce because it really doesn't seem that necessary. And I didn't use the grill but rather broiled the fillets. I highly recommend everyone try this recipe, the flavors are incredible. We had the fillets with frozen shoestring fries. The sauce over the fries was excellent!

—VISTICAT

See full review »

Jan 14, 2008

I made this last night and it was delicious. I could kick myself for not taking a picture though. I followed the recipe almost exactly except we didn't have any charcoal so we put the tenderloins in the oven on broil (approx 500 degrees) for about 7 minutes on each side. I let them rest for another 10 minutes before dolloping the butter on and placing them in the 200 degree oven. They came out perfect -pink inside but not too pink. (The tenderloins I used were approximately an inch thick) My husband and daughter both loved this recipe. I served the steak with garlic mashed potatos and steamed asparagus. I will make this recipe again but next time I promise to take a picture. Thanks, Penelope Holmes for a fabulous recipe!

—SavvyTech

See full review »

Aug 21, 2006

Very good, I overmarinated it the first time and left the filets in overnight and they absorbed too much of the wine and didn't taste like steak at all anymore. I've since used it on several different cuts of steak and marinated it only 5 hours and they turned out terrific. Family requests it now and even my picky 8 year old loved it.

—KARARNMI

See full review »

Aug 16, 2003

The marinade has an unusual flavor due to the oyster sauce which is very good; the steak comes out very flavorful. I like oyster sauce very much (used extensively in Chinese cooking) however it does contain MSG so be forewarned as many people must avoid MSG added to food. My husband really enjoys this. I would recommend scaling the recipe way down if only making 2 or 4 steaks as it yields a whole lot of liquid. I also think the added butter/wine topping for serving, while adding a very rich buttery sauce, can be easily ommitted. To cool the liquid down faster, I put it in the freezer for a short time, and I also don't marinade longer than an hour or two max as I find the flavor becomes too strong.

—WANDA L.

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Spicy Beef Filet in Oyster Sauce

Beef Burgundy II

Beef Burgundy III

Blue Cheese Beef Tenderloin

Da Beef Lover's Half Time Stuffed Meatloaf

Beef Burgundy I

Filet Mignon with Rich Balsamic Glaze

Filet with a Merlot Sauce

Beef Burgundy Casserole

Beef Martini

ADVERTISE WITH US

Nutrition

Calories
883 kcal
44%

Carbohydrates
8 g
3%

Cholesterol
116 mg
39%

Fat
73.8 g
113%

Fiber
0.7 g
3%

Protein
28.9 g
58%

Sodium
3290 mg
132%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lover's Beef Burgundy Filet

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 883
Calories from Fat: 664

% Daily Value *
Total Fat 73.8g 113 %
Saturated Fat 18.3g 92 %
Cholesterol 116mg 39 %
Sodium 3290mg 132 %
Potassium 602mg 17 %
Total Carbohydrates 8g 3 %
Dietary Fiber 0.7g 3 %
Protein 28.9g 58 %
** Sugars 2.6g
Vitamin A 8 %
Vitamin C 1 %
Calcium 5 %
Iron 48 %
** Thiamin 13 %
Niacin 79 %
Vitamin B6 32 %
Magnesium 22 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.