Beef Burgundy Filet

    4 cups Burgundy wine
    1 1/2 cups canola oil
    1 1/2 cups soy sauce
    2 cups oyster sauce
    1 tablespoon garlic, minced
    1 1/2 teaspoons dried oregano

    8 (6 ounce) filets filet mignon

    1/2 cup butter, softened
    1 teaspoon Burgundy wine
    1 tablespoon minced shallots
    1 tablespoon minced green onions
    1 teaspoon ground white pepper

In a medium saucepan, mix together Burgundy wine, canola oil,
soy sauce, 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.

Preheat an outdoor grill for high heat, and lightly oil grate.
Preheat oven to 200F.

Grill marinated filets to desired doneness, turning once. Place
filets in a clean 9x13 inch baking dish. Dollop with the Burgundy
butter mixture, and place in the preheated oven for a minute, or
until butter is melted.