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Lover's Beef Burgundy Filet
SUBMITTED BY:
ttinkerbel
PHOTO BY:
Allrecipes
"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'...."
RECIPE RATING:
Read Reviews
(93)
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PREP TIME
40 Min
COOK TIME
20 Min
READY IN
6 Hrs 40 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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.
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REVIEWS
Reviewed on Jul. 7, 2003 by
Esmee
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Esmee
Jul. 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 :)
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18 users found this review helpful
This recipe was awesome!! The meat was so tender it was like cutting through butter. I was...
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Reviewed on Mar. 3, 2006 by AmandaSC
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AmandaSC
Mar. 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!
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13 users found this review helpful
Absolutely incredible! This is the BEST steak I have ever had. I made this for a romantic...
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Reviewed on Jan. 25, 2005 by
Queen Of Short Cuts
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Queen Of Short Cuts
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!
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8 users found this review helpful
Completely over the top for steak house flavor! I followed the recipe to the "T", and BBQ'd...
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Reviewed on Aug. 29, 2002 by VISTICAT
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VISTICAT
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!
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8 users found this review helpful
Incredible! This was an excellent recipe. My only comment is that I wish the person who...
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Reviewed on Apr. 6, 2003 by Antalya
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Antalya
Apr. 6, 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.
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7 users found this review helpful
I would have rated this a one- or two-star recipe, but my husband liked it enough to rate it...
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Reviewed on Aug. 21, 2006 by
KARARNMI
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KARARNMI
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.
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6 users found this review helpful
Very good, I overmarinated it the first time and left the filets in overnight and they...
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Reviewed on Aug. 16, 2003 by WANDA L.
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WANDA L.
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.
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6 users found this review helpful
The marinade has an unusual flavor due to the oyster sauce which is very good; the steak comes...
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Reviewed on Feb. 14, 2007 by Orinre
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Orinre
Feb. 14, 2007
I was turned on to this recipe 4 years ago. It was AWSOME. I made it again a few years later and it was not so good. I pondered the difference in the two occasions and determined it was the freshness of the Filet. The first time I was working at a Steak House and brought some home, the second time, I went to my local grocery and picked up some mass produced pre packaged "filets". Don't skimp on the ingedients, you get what you pay for. Yes, play with the time marinated, but not the ingredient. Use real butter, use real Burgundy. A $10 to $12 bottle works fine. If you want something different, if you are looking for something different, then Keep Searching for something different. This is a very good meal, don't change it and then say it wasn't that good.
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5 users found this review helpful
I was turned on to this recipe 4 years ago. It was AWSOME. I made it again a few years later...
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Reviewed on Feb. 22, 2003 by
GUYCHEF
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GUYCHEF
Feb. 22, 2003
Sorry, I hate to "rain" on Penelope's receipe, but for all of the prep required for this, I can only say it's average. I always use the finest cuts for all tenderloin receipes but could get the same results with several less time consuming preparations. For this to be a " magic love potion", it requires a couple of Martini's before dinner. Again, not bad, but not worth the extra effort.
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5 users found this review helpful
Sorry, I hate to "rain" on Penelope's receipe, but for all of the prep required for this, I...
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Reviewed on Feb. 20, 2007 by
VORCHA