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Burgandy wine-marinated filet mignon steaks are cooked on the grill and topped with a dollop of peppery butter in this recipe that you’ll love to serve for special occasions.
Ingredients
Burgandy Butter
- ½ cup butter, softened
- 1 teaspoon Burgundy wine
- 1 tablespoon minced shallots
- 1 tablespoon minced green onions
- 1 teaspoon ground white pepper
Marinade and Steaks
- 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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
Remove steaks from marinade and shake off excess. Discard remaining marinade.
Step 6
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.
Step 7
Remove from the grill and place into a clean 9×13-inch baking dish. Dollop some butter mixture over each steak.
Step 8
Cook in the preheated oven until butter melts, 1 to 2 minutes.
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 883 | |
| % Daily Value * | |
| Total Fat74g | 95% |
| Saturated Fat18g | 92% |
| Cholesterol116mg | 39% |
| Sodium3290mg | 143% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber1g | 3% |
| Total Sugars3g | |
| Protein29g | |
| Vitamin C1mg | 4% |
| Calcium43mg | 3% |
| Iron5mg | 27% |
| Potassium602mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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My friend Scotty, an alleged vegetarian, loved this recipe. In fact, everyone who tasted it loved this recipe. It has melt-in-your-mouth goodness.
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This is the best steak I have ever had! I have made it both with Filet Mignon and with Flank Steak, both were fabulous. The secret is in the sauce so don’t let the Filet Mignon scare you away, any beef cut would be good.
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This is easy and tastes good. The steak I used was too thin, it will be better if I use thicker cut(exactly like what is on the recipe). The topping are wonderful on baked potatoes.
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This isn’t the easiest nor the quickest way that I have ever prepared to grill steaks. However, I am rating a 5 in all catagories simply because at the end it is all worth it. EXCELLENT!
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My sister in law was wondering how she can top this meal! It is wonderful!
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This was the best recipe I have come across in a long time. The combination of flavors gives it an exotic characteristic. I tried it for my 26th anniversary last month, and it has now become a favorite. The recipe is easily cut in half for 2-3 servings.
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Very Yummy! A little pricey because of meat, but definately a romantic dinner for two!
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This is a stunning recipie, lived totally up to my expectations (in every way)
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turned out great. I accidentally put the meat in the marinade when it was still hot so the meat cooked a bit. oops!
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Ditto. To every good thing said about this recipe. It is G-R-E-A-T! Even for peole who don’t love red meat, it is a great recipe.
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This was quite good. I think I marinated mine for too long, though, because I found the flavor a bit overpowering. Otherwise, the concept is good, and I’m sure the results will be better if I kept the meat in the marinade for the appropriate amount of time
Although I know many people would enjoy it, I found the butter a bit too rich for my taste. Next time, I think I will make an herbed hollandaise sauce or even a creamy garlic sauce for it instead. I will definitely make this again! Please don’t be put off my my comments, because this really is an excellent recipe!
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This was so easy and my husband loves it. We have used it on filets, strips, and tbones and it always turns out good.
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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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Oh My GOD!!! I made this on Valentine’s Day for my husband and our 8 year old daughter. It was absolutely phenomenal!!
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This is by far the ultimate steak recipe. My husband said this is the best steak he has ever eaten, and we always go for filet mignon when we’re eating out. It was tender and so flavorful, yet the flavors of the marinade and butter did not overpower the true taste of the meat. I was wondering whether you could freeze the marinade for reuse. Any ideas?
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This recipe was excellent! Save the marinade and cook it in a small saucepan to pour over mashed potatoes! Yummy!
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This an outstanding recipe and very easy to prepare
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Absolutely mouthwatering! The marinade was very flavorful and delicious. I did use sirloin steak since they were all out of filet, but it was juicy and scrumptious all the same!
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I made this for my husband and I for Valentine’s day. It was a big hit! The only downside was that I didn’t scale down the recipe for 2 and made a vat of the marinade (oops). I will definitely make this again, especially to impress the in-laws!
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Absolutely FABULOUS! One of the best marinades I have ever had. I made this for Father’s Day with Delmonico steaks and everyone raved! Also used filets the first time and it was wonderful. Thank you so much for sharing this recipe!
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OH MY! Highly recommended recipe, this was fabulous – tasty and tender! I have used filet and delmonico steaks. I marinaded steaks overnight for extra flavor.
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This is SOOOO yummy! I marinated some steak in this overnight, and it was wondrful! I will definitely use this marinade again!
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Really good. Tasted like something you’d get at a nice steak restaurant. We will make this one again. Angela
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This recipe was a huge hit with my dinner party guests and worth every cent! It was absolutely delicious and made for a lovely presentation.
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This marinade is the BEST!!! It is a little time consuming but worth it.
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This was a huge hit for very special Christmas company. It was easy to prepare and delicious.
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I made this for a romantic New Year’s Eve dinner for my husband. What a wonderful treat… Will definitely make this one again… YUMMY
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loved it!
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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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This marinade is fantastic! I highly recommend this dish. I made it for my “lover” and he declared, “We never have to go to Morton’s again!”
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No need to go to an expensive steak house when you can make just as good of a steak at home!
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I tried this marinade for valentines day.. since I had not used it before I marinated a small lower priced piece of steak first to taste test..(the oyster sauce made me a little nervous) but it was great so I continued with the fillets for my dinner party. They were very good but I don’t think I will use it again.. you could taste the red wine .. but it just didn’t have the kind of tantilizing flavor I was hoping for
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This is awsome! I found that this recipe makes a lot of marinade so I buy extra meat and place the meat in a freezer bag with the marinade and freeze it until I need it. I comes out great! This is the only way that we eat steak now!! I am so glad that I decided to try it!
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My boyfriend, definitely a meat eater, said this was the best recipe I’ve made for him (so far!). Very easy, simple, but absolutely delicious!
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Very good but I found the wine taste a little overwhelming. It could be, perhaps, because I marinated it overnight. Also, could someone please tell me what “oyster sauce” is? Is it thick, thin, red, clear? My supermarket had never heard of it and even when I called an oyster company, they couldn’t tell me what it is. The best the gal could recommend to me was clam juice so I used that. Perhaps that had something to do with the flavor, but it certainly didn’t ruin it. Will make again if I can find oyster sauce and will not marinate so long.
THANKS AMANDA!! I’LL TRY TO FIND IT AND GIVE THE RECIPE A TRY ONCE AGAIN! -
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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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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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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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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An excellent steak recipe. I made this for my girlfriend on Valentine’s Day and it was excellent. I broiled the steaks instead of grilling them outdoors as they recommmend. Also, I used less oyster sauce than the receipe recommended, mainly because the bottle I had bought was too small. But it was excellent! It is not hard to make, regardless of what other people said, and I found that the marinade in no way overpowered the meat. Excellent! (And it really works!)
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I made this for my partner on Valentine’s day,and he has been raving to everyone about his dinner. I’m not much of a cook but it was simple & fantastic! I’m not a big fan of red meat, but the taste is simply devine, so juicy, I have never had anything like it and best of all – I made it myself.
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I know this is a bold statement, but this is probably the best steak I’ve ever had, at home or from a restaurant. I used the oyster flavored sauce, and it worked great. I marinated the filets overnight, and I did not think the flavor was overpowering! Just great!
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This is the most incredible recipe! It’s a bit time consuming and pricey, but SO worth it! You will definatly have a mate for life if you make this! 😉
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I thought this was good although I have had better and it is expensive and time consuming.
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I made this for my fiance on Valentine’s Day, and he is still raving about it! There is something about this combination of flavors that we both just love. And the butter on top really makes this dish exceptional!!! Thanks Penelope!!!
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Can anyone tell me what I could substitute for the oyster sauce??
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I am puzzled about the fuss about this recipe..we didn’t find it did anything special to the meat, or the taste. Will never make it again.
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A seductive recipe, which we’ve made for three special occasions so far. I did reduce the amount of oil in the marinade to 1/2 cup, rather than the 1-1/2 cups noted in the recipe. Being oil-conscious is probably a bit silly, given the fact that this is filet mignon, after all, and it’s slathered with delectably decadent burgundy butter…but cutting out a cup of oil does make the marinade a bit stronger. A nice, long, overnight marinade works well to let the fantastic marriage of flavors develop. Like a good seduction, it’s worth the wait.
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my bf cook this for me on valentine , he was a little bit disappointed. he dont like red wine but he ‘s doing this for me 5 hrs for marinate is quite long , filet turn to be too strong , red wine quite over power other taste & smell .even though i like this recipe but it’s not a big hit for my bf. so i have to give 4 stars for his tried. u should c him when he eat it. If u dont like red wine , this recipe is not for u. i hope this help ! 🙂
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Changed this recipe a bit but we loved it. Never could find oyster sauce but used a bottle of clam juice. Only dumped the ingredients in a bowl and let marinade for 20-30 minutes, didn’t bother with cooking on the stove, chilling etc. We were quite pleased with the results. I don’t think we have ever had a more tender tenderloin.
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This was very good. I only marinated about an hour and a half, because of time constraints. I also did not use oyster sauce or clam juice, as I have a severe allergy to shellfish. I don’t think I missed it, but does anyone have any suggestions for a substitute that won’t, you know, kill me? Also, does make quite a bit of marinade. Thanks for the recipe!
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This recipe makes truly one of the most delicious steaks I have ever tasted. The burgundy and oyster sauce combined gives the meat a unique, delicious flavor. I will definitely make this recipe again (and again!).
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Made it for valentines day, it was a hit with me and dh. We skipped the butter at the end, but the steaks were marvelous, flavorful and tender. USed a real burgandy and loved that wine, too!
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This is absolutely the BEST recipe for beef filets that I have ever tried. Best to serve for VERY special occasions.
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Okay, nees a lot of help
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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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LOW FAT ALERT: You can cut way back on the canola oil, and it still turns out GREAT! I eliminated the wine/butter sauce completely. Instead, I put additional wine in a saucepan and added fresh sliced mushrooms. After coming to a boil, a package of “fat free” brown gravy sauce was added (with a cup or so of water because the wine cooked down). Kroger sells a “beef blend” herb package (oregano, chives, and rosemary). I chopped up some of that and added it to the gravy mixture. I let the gravy come to a slow boil and then let it simmer while the steaks cooked on the George Foreman grill. I served the steaks (which I marinated for 45 min.) with baked potatoes and steemed broccoli. The mushroom/gravy mixture was TERRIFIC with the meat and potatoes. My husband ate with a look of rapture on his face… he said that this was one cow who “definitely did not die in vain”.
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TRY THIS ONE!
I’m not one for complimenting my own cooking, however, I made this for dinner last night and it was DELICIOUS! My husband and the kids also loved it, so this one is definitely a keeper. -
I have made this recipe several times now and have yet to be dissapointed. This is an incredible recipe and am soooo glad you shared it. I am hesitant to use it on a regular basis though, because it is sooo good that I want it to maintain it’s extra special appeal. Absolutely incredible! Thanks for sharing!!
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I didn’t care for this. It needed way too many ingredients and it didn’t do much for our filets. I was really hoping for something amazing. The butter was a neat additive, but not for the health healthy diets.
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I guess this recipe was too ?hyped? up and I expected something spectacular. I was looking for a really special filet recipe for my boyfriend?s birthday, one that I wouldn?t use on a normal day. It was good and we enjoyed the filet, but it was not significantly better tasting than any other good simple marinade that I have tried. It mostly tasted like burgundy wine and soy sauce (a typical simple marinade). I don?t think any of the other ingredients made a difference.
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Even with marinating a bit too long, this turned out tender and tasty.
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This recipe has the WOW factor. At first I had a hard time marinating filet because it is such a good cut of meat. All I can say now is thank goodness I did because this recipe is DELICIOUS!!!!
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I didn’t think this changed the filet taste that much. I grilled outside on the grill. I have some left over so I’ll try on a lesser cut of meat.
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I made this for Valentine’s dinner and it was delicious. My husband could not stop raving about it. I did the filet’s in the broiler instead of on the grill, and they turned out fine. I’ll be making this for other special occassions.
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Excellent! Easy to prepare. I did not use Filet Mignon though. I halved the marinade portion of the recipe and placed the steaks and marinade in a ziplock bag and refrigerated them over night. This is definitly a recipe to use to for a special occassion or to impress someone.
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Excellent recipe. I took the leftover marinade in a saucepan and added cornstarch and cooked the mushrooms in it.
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Extremely good flavor! Best steak I have ever had. My kids even loved it and raved about it.
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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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Outstanding! We scaled this down to 4 steaks. We used low sodium soy sauce and used only one stick of softened butter instead of the canola oil. We served this with a side of egg noodles that I had tossed in a touch of evoo. I boiled the marinade and then spooned this over the steaks and noodles on the plate. This was a delicious meal and I will make again soon. Thanks for the post.
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Wonderful. It was great! I really enjoyed it.
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OMG! Yummy! We made this last Christmas Eve, and will do so again this year. Thanks so much for this delightful recipe!
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This recipe lives up to the “hype”. I made this for an anniversary dinner with my fiance and we both LOVED it. I highly recommend making this dish for someone you love, the best way to a man’s heart is truly through his stomach and this is the right ammunition 🙂
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I must say, after reading all of the reviews about how good this is, I was pretty disappointed. It was OK, just not worth a 1/2 bottle of wine and almost a whole bottle of oyster sauce… (I halved the recipe). I probably won’t make it again.
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Wonderful! I didn’t have oyster sauce and it turned out awesome without it.
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Made this for the family on Christmas and it was a huge hit…my father in law even asked for the recipe!! And I still have leftover marinade that I froze for tonight, yum!!
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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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Excellent taste
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These is something magical about these steaks. I used ribeyes because I could not find qood quality filets at my store. I reserved the marinade to make a quick pan sauce for the steaks to give diners a choice. I sauted 1 cup of sliced mixed mushrooms in butter, then removed the mushrooms, and added the marinade, reducing to 1/2 (you might need to add 1 tsp of cornstarch to aid it) and added back in the mushrooms. Many of my guest put both the mushroom sauce and the butter on top.
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I used top sirloin steaks instead of the filet mignon, and marinated them for seven or eight hours. Really good.
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I have made this for Valentines Day twice now three years apart, the first time I was able to get Filet Mingnon and it was scrumptious!! The second time I wasn’t able to get the Filet Mingnon and the butcher suggested New York Strip as a substitute cut of meat, we were let down. . . the flavor just wasn’t there, even after three years we could tell it wasn’t as good as the first time and I made it exactly as the recipe reads did not change a thing. I will definetly make this again but ONLY if I can get the Filet Mingnon steaks!!
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I am only giving this one four stars because I made it exactly according to recipe and it wasn’t as good as expected or as other reviews stated. I would make this again, but it’s a lot of work for something that doesn’t make you go ‘MMMMMMMMMMMMMM…’
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Absolutly WONDERFUL. My husband and I like to get filet mignon for special ocassions and I havent found a marinade that I liked until now. I will definately be using it again. Only change I made was with the butter. I was scared to put that much pepper in it as I am not a big pepper fan. I just cut the amount down.
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We loved these steaks! The yummy compound butter made the whole recipe for us. Make it for someone you already love since you’ll both have serious onion-shallot-garlic breath after (and you won’t even mind because this recipe is that darn good!).
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This recipis is extrodinary. I had a special evening planned with my wife and I wanted to surprise her with a nice romantic dinner at home. This weas the perfect recepie. I followed it exactly using a good merlot. I cooked up some roasted new potatoes to go with it, and sauted some portobella mushrooms and shallots with some of the left over marinade. To finish it off, I took the remainder of the marinade and reduced it down to a nice dipping sauce. Everything turned out great and the flavors were incredible. WONDERFUL RECIPIE!
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Perhaps I’m just not a fan of the flavor on this one. Twice now I’ve made this recipe and have not been pleased with the results, despite the fact that I followed the directions exactly.
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I cooked this for my Husband recently on Valentines Day. We loved it!!!!! My mouth waters just thinking about it.
I used scotch fillet steaks and a good Aussie cabernet merlot, for the marinade.
We cooked this for friends last weekend and they now have the recipe too!
Thanks so much :o)
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I made this last night and it was delicious. I could kick myself for not taking a picture though. I followed the recipe almost exactly except we didn’t have any charcoal so we put the tenderloins in the oven on broil (approx 500 degrees) for about 7 minutes on each side. I let them rest for another 10 minutes before dolloping the butter on and placing them in the 200 degree oven. They came out perfect -pink inside but not too pink. (The tenderloins I used were approximately an inch thick) My husband and daughter both loved this recipe. I served the steak with garlic mashed potatos and steamed asparagus. I will make this recipe again but next time I promise to take a picture. Thanks, Penelope Holmes for a fabulous recipe!
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This is definitely worth the time and effort involved in making this steak. It’s without a doubt the best steak I’ve ever had. One thing extra I did was to cook the marinate after I removed the steak from it and I thickened it with corn starch in a little bit of water. It makes an excellent gravy to drizzle over the steak when you plate the meal, or you can toss some on sauteed mushrooms and cook for a few minutes as a nice side to go with the steak. I even drizzled some of the sauce over the baked potatoes.
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Very good! Definitely will make again and recommend others to try!
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The flavour of the wine really came through the steak. I replaced the shallots with garlic in the butter & found the wine didn’t mix into the butter properly. Overall a tasty & easy to prepare steak but just didn’t quite live up to my expectations given the good reviews.
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Very good. Used only about 1/2 or 1/3 of marinade. Very nice taste. Thanks for sharing!
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I really enjoyed the flavor of this steak. I didn’t add the extra butter on top, just too much extra fat for me. Served with Ultimate Twice Baked Potatoes.
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This was simply delicious! I followed the recipe to a “T”, with the only exception being the type of steak. We chose to use 6 thick cut strip steaks instead of the filets, and everyone kept showering me with positive comments on how they enjoyed dinner (especially the steaks). Thanks so much for sharing this recipe.
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Decent. Not worth rave reviews. Have better recipes myself.
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Everyone who eats meat seemed to like this pretty well. The marinade amount is way more than is necessary, though. For 6 steaks, I made the amount for 4, and there was still a lot. Cut down on the marinade, and drink that good wine with your meal instead. Thanks!
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I’m obsessed with the steak. To die for… My only change is the way you cook the filets- which I learned from a chef here in town. Just sear on a stove top grill pan and then place in a baking dish and cover with foil and cook for about 8-10 minutes.
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This was wonderful! My husband raved about it all night. Hours later he was was still talking about “that steak”. Thanks for the recipe!
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OMG TO DIE FOR! I made this for my husband and I’s first anniversary dinner and we both thought it was the most amazing thing ever. There was so much marinade left over that we used on a plethora of different things from steaks to a pot roast to shrimp. ALL FANTASTIC. I will also say that my husband and I are both beef “simplistics”. We love the taste of beef all by itself. We generally grill with a bit of salt and pepper and call it good and it generally if FANTASTIC just like that. But we felt we needed something a little extra special and this whole thing was just tremendous!
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this recipe is ok. kinda a waste of a great peice of beef. we scaled it down to 2 servings and it was still lots of merinade for 2 filets and 8 oz of shrooms. the flavor was ok not great the mushrooms had good flavor. would we make it again probably not we’ll stick to s & p and let the great flavor of the beef speak for itself.
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