Instructions: In a medium saucepan, combine 1 quart burgandy wine, oil, soy sauce, oyster sauce, minced garlic, and oregano. Bring to a boil, and then remove from heat.

Refrigerate until
cool. Place filets in a 9 x 13 inch baking dish, and pour the cooled marinade over them. Cover tightly, and refrigerate for a minimum of 5 hours. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine for taste and color with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate. Preheat grill for high heat, or preheat the oven to broil. Barbecue or broil marinated filets to taste, turning once. Set aside. Set oven to 200 degrees degrees. Place filets in a clean 9 x 13 inch baking dish; add a dollop of Burgundy butter to the top of each filet, and place in 200 degree oven for a minute or until butter is melted. Serve.

Yield: 6 Servings

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