Burgandy Wine Marinade Recipe 55

LOVER'S BEEF BURGUNDY FILET

Steps:

• 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 200 degrees F (95 degrees C).
• 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.

BEEF TENDERLOIN WITH BURGUNDY SAUCE

Steps:

• Heat 3 tbsp of oil in skillet over medium-high heat.
• Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
• In the same pan, sauté bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
• Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
• Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
• Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
• Meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
• Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.

BURGUNDY-MARINATED STEAKS ( NEIL SIMMONS) RECIPE - (4.1/5)

Steps:

• STEAK: 0) 2 pound beef steaks Add steaks to marinade ingredients; turn to coat. Cover dish or seal bag. Tender steaks should be marinated no more than 2 hours. Marinate less tender steaks at least 3 hours or overnight in the refrigerator turning occasionally. Heat grill. When ready to barbecue, drain steaks, reserving marinade. Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coal. Cook to desired doneness, turning once and basting frequently with reserved marinade. Discard any remaining marinade. 6 servings.

BURGANDY WINE MARINADE RECIPE - (5/5)

Steps:

• MIX ALL INGREDIENTS TOGETHER PLACE MEAT INTO MARINADE AND LET SOAK OVER NIGHT THEN COOK

GUNNAR AND RAVEN'S BURGUNDY SAUCE

Steps:

• Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
• Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.