Lover's Beef Burgundy Filet

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.

2. Marinate the steaks: Place steaks into a 9x13-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.

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.

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).

5. Remove steaks from marinade and shake off excess. Discard remaining marinade.

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.

7. Remove from the grill and place into a clean 9x13-inch baking dish. Dollop some butter mixture over each steak.

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.