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