Even for people who don’t particularly like squash, this casserole is fantastic!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 50 mins |
| Servings: | 8 |
Ingredients
- 4 cups Burgundy wine
- 2 cups oyster sauce
- 1 ½ cups canola oil
- 1 ½ cups soy sauce
- 1 tablespoon garlic, minced
- 1 ½ teaspoons dried oregano
- 8 (6 ounce) filet mignon
- ½ cup butter, softened
- 1 teaspoon Burgundy wine
- 1 tablespoon minced shallots
- 1 tablespoon minced green onions
- 1 teaspoon ground white pepper
Instructions
- Make the marinade: Mix wine, oyster sauce, oil, soy sauce, garlic, and oregano in a medium saucepan. Bring to a boil, then remove from the heat. Place in the refrigerator until chilled, about 1 hour.
- Marinate the steaks: Place steaks into a 9×13-inch baking dish and pour chilled marinade over top. Cover tightly with foil and marinate in the refrigerator for at least 3 hours, or overnight if possible.
- Make the butter: Cream butter and wine in a bowl with an electric mixer. Mix in shallots, green onions, and white pepper by hand. Cover tightly and refrigerate until needed.
- When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Preheat the oven to 200 degrees F (95 degrees C).
- Remove steaks from marinade and shake off excess. Discard remaining marinade.
- Grill steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
- Remove from the grill and place into a clean 9×13-inch baking dish. Dollop some butter mixture over each steak.
- Cook in the preheated oven until butter melts, 1 to 2 minutes.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 883 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 18 g |
| Sodium | 3290 mg |
| Sugars | 3 g |
| Fat | 74 g |
| Unsaturated Fat | 0 g |
Reviews
Serves 8, that’s a lot of lovers.
My fiancée and I thought this was really good. The flavors really complimented each other and I followed the directions to the T. Plus, it looked really beautiful with the toppings. Unfortunately, neither of us thought it was better than our typical filet, which is just a very easy overnight marinate in a ziploc bag with Soyaki and a couple of other seasonings. It was still quite good and worth adding as a once a year variation from our typical filet. All of the effort involved took it away from 5 stars though.
So yummy! And the leftovers were even better than the night before. I cut the recipe in half and it was still plenty for 8 steaks.
I didn’t have time to marinate the steaks so I made the marinade ingredients into a sauce, minus the oil. There were only 2 of us so I started with only 1 1/2 cups wine and adjusted the rest from there. Simmer to reduce and finish with butter. Spectacular. Cooked the beef in a cast iron pan and finished in the oven. Served beef on top of parsnip purée (Tyler Florence’s recipe) drizzle with the sauce, and topped with baby arugula lightly dressed with olive oil and lemon juice, s&p. Boyfriend licking
Hands down one of the best steaks ever. The only things I did different was pan sear finish in the oven with the butter and marinate for 3 hours due to time constrictions. My BF said was one of the best steaks he had ever had! Brownie points for me!!
This recipe is awesome! My husband generally does not care for marinated steaks, but loved this marinate for the steaks a lot! Definately will make again!
Incredible Savory dish! The butter you put on top is to die for! I have even made it with other cuts of beef and it is just as good, just let it marinate over night!
This steak was delish, so juicy, cooked 6 minutes on each side to get medium on the grill with the grill marks and a little crisp. I will be cooking my steak like this from now on.
It tasted pretty bad.
this was AMAZING. It definitely was a little salty but we loved it.
This is BY FAR our favorite way to prepare filets. Found this recipe when I was dating my husband and made it for him for Valentine’s. 10 married years later, he still requests that I make it!! Wouldn’t change a thing!!
Love this sauce. My god. I make this every year for my other half and I. It’s so good.
This is absolutely wonderful! I have made it many times and every time it turns out just wonderfully!
I have made this a few times now and it is the best!! My husband and I have used different cuts of steak and even used bison steak!! Amazing!!
this was absolutely delicious!! a hit with my husband who’s very particular with his meat. just wonderful 🙂
Awesum
I have been using All Recipes for nearly 10 years and have never reviewed anything until now. This recipe is truly heavenly! I cannot express how insanely tender it makes the beef and perfectly balanced the flavorings are. I had some slight hesitation about the oyster/soy sauce, but it works very well. I’ve been making it for about 6 years now; my fiancee begs me to make this every Valentine’s Day. I don’t change a thing in the recipe, which is rare for me! Just be careful if you broil the steaks; the canola oil has a low smoke point and causes a LOT of smoke, especially if you like the steak well-done!
This recipe was great. My whole family LOVED it , even the picky eaters! I will be making this again soon!
I love this recipe when i chew it up and taste it with BBQ sauce all over it i fell like i want even more and more!!!!1
In all of my years, The best filet I have ever had in my life.
Absolutely best steak ever to include steakhouses. Don’t change anything, exactly as is.