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  • Jefferson Adams
    Jefferson Adams

    Marinated Filet Mignon with Burgundy Butter (Gluten-Free)


    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.


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    This looks yummy! My little boy will love it! I am glad you are feeling better. This is my first time to write, but you have been in my thoughts. I only discovered you about 6 months ago and I am sorry it has taken me until now to thank you for changing my life. My 4 year old son has autism, food allergies, and has been on the Gluten-free Casein-free diet for 2 years. When he went Gluten-free Casein-free, the hubby and I did too. I discovered my own gluten intolerance due to this.Your philosophy of gluten-free cooking opened my eyes to simpler, more wholesome cooking. Prior to discovering the ways of the goddess, I too had a fridge full of gluten-free flours and lots of yucky, ready-prepared Gluten-free Casein-free foods. Hang in there; remember you are a goddess. You really are one to me since you made me love food again and helped me show my little one how to love food. Gluten-free Casein-free Mommy

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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