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Marinated Filet Mignon with Burgundy Butter (Gluten-Free)
http://www.celiac.com/articles/23239/1/Marinated-Filet-Mignon-with-Burgundy-Butter-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 04/11/2013
 

Want to make a fancy, romantic meal for the meat lovers in the house? Want to do it in style, but without too much effort? This recipe for marinated filet mignon with Burgundy butter will do the trick nicely.


Celiac.com 04/11/2013 - Want to make a fancy, romantic meal for the meat lovers in the house? Want to do it in style, but without too much effort?

This recipe for filet mignon will do the trick nicely. The filets are first marinated in a Burgundy wine sauce, and then topped after cooking with Burgundy butter.

The result is this smashing culinary home run that will invite cheers of approval from your guests.

The finished filet mignon. Photo: CC--PromoterestIngredients:
2 (6 ounce) filets mignon
2 cups Burgundy wine
¾ cup olive oil
¾ cup soy sauce
1 cup gluten-free oyster sauce ( I use Choy Sun Oyster Flavored Sauce by Lee Kum Kee)
2 teaspoons garlic, minced
1 teaspoon dried oregano

Burgundy butter:
¼ cup butter, softened
½ teaspoon Burgundy wine
1½ tablespoon minced shallots
½ tablespoon minced green onions

Directions:
In a medium saucepan, mix together Burgundy wine, olive oil, soy sauce, gluten-free 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.

Heat the outdoor grill to high heat, and lightly oil the cooking grate.

Preheat oven to 200 degrees F (95 degrees C).

Grill marinated filets to desired doneness, turning once.

Place cooked filets in a clean 9x13 inch baking dish. Dollop each with Burgundy butter mixture, and place in the oven for about a minute, until the butter melts.

Serve with side dishes of choice.