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Pineapple and Ginger Glazed Swordfish

 

A magical glaze on perfectly grilled Swordfish, Catfish, Halibut or Salmon. Super simple and delicious beyond belief!

Ingredient:
Serves 2
Glaze:

Fish:

Directions:

Combine all of the glaze ingredients. Simmer for about 10 minutes over medium heat, stir occasionally.
Prepare the grill for direct heat. Drizzle a little canola or vegetable oil on the fish.
Grill over direct heat 4 minutes on each side, baste both sides with the glaze while grilling.
Remove the fish from the grill, plate it up and spoon on more glaze, garnish with sliced green onion.
Bon Appetit!

 

 

Louisiana Grilled BBQ Shrimp

Posted By Ruth Guerri On In Shrimp and Shellfish | No Comments

A very easy recipe for scrumptious Louisiana style shrimp! Grilled and then tossed in a sauce that is out of bounds! Perfect for entertaining!

Ingredients:
Serves 2

Start by tossing the shrimp with the olive oil, salt and pepper in a large bowl. Skewer the shrimp in two places. You will have 3 skewers.DSC05231DSC05233To make the sauce, just add all ingredients together in a small saucepan and cook for 5 minutes or so.DSC05229Prepare your grill and grill the skewered shrimp for 3 minutes on each side over direct heat.DSC05244Then just remove them from the skewers and place them in a skillet, cast iron if you have one, add the sauce to the shrimp and stir well to coat.DSC05245I serve them right from the cast iron skillet! Garnish with lots of chopped green onions! Enjoy!

Louisiana Gumbo

Posted By Ruth Guerri On In Entrees,Shrimp and Shellfish,Soups & Stews | 2 Comments
Louisiana Gumbo
 
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This is Louisiana's most famous dish and a Mardi Gras favorite! So full of goodness, shrimp, crab, andouille sausage, spices, onion, bell pepper, garlic and more! It all starts with the roux which is the most time-consuming part, it's a very important step that results in a beautiful deep color and distinctive flavor! I'm not an okra fan so I left it out and don't skip the file powder, it also adds to the amazing flavor, it's usually found in the seafood dept. of your grocery store. Be sure to serve with white rice and put the hot sauce on the table, enjoy!
Author:
Recipe type: Stew
Cuisine: Cajun
Serves: 8
Ingredients
  • 1 cup of canola oil
  • 1 cup of flour
  • 1 cup of celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 4 cloves of garlic, minced
  • 9 oz of andouille sausage, sliced
  • 2 Tbs of Cajun seasoning
  • 1 - 2 Tbs of hot pepper sauce
  • 4 bay leaves
  • 3 fresh thyme sprigs or ½ teaspoon dried thyme
  • 1 (14.5 oz) can of stewed tomatoes
  • 1 (6 oz) can of tomato sauce
  • 2 Tbs of white sugar
  • 3 cups of chicken broth
  • 1 Tbs of Worcestershire sauce
  • 1 tablespoon of white vinegar
  • 2 tsp of liquid smoke (optional)
  • 2 (6 oz) cans of lump crabmeat
  • 1 pound of uncooked medium shrimp, peeled and deveined
  • 2 teaspoons of gumbo file powder
  • white cooked rice for serving
  • chopped green onions or celery leaves for garnish
Instructions
  1. Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat, then whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 20 - 22 minutes or until the roux turns a caramel color.
  2. Now, stir in the celery, onion and bell pepper and continue to cook, stirring often, about 5 - 6 minutes, Add the garlic and the andouille sausage, cook for another 1-2 minutes.
  3. Now, add the Cajun seasoning, hot sauce, bay leaves, thyme, stewed tomatoes, tomato sauce, sugar, chicken broth, Worcestershire, vinegar and liquid smoke. Bring to a simmer then cover and cook for 15 minutes.
  4. Add the shrimp and the crab to the gumbo, give it a stir and simmer for 10 minutes or until the shrimp are opaque. Stir in the gumbo filé and remove the bay leaves and thyme sprigs. Taste and add more hot sauce if you like. To serve, place the gumbo in a bowl and add the rice on top, sprinkle with chopped green onions, enjoy!
Notes
Place the gumbo in a bowl and place a mound of white rice on top for a beautiful presentation and sprinkle on chopped green onion. To get the rice to hold its shape, pack it in a small bowl or ramekin, then turn upside down to unmold.

 

Portobello Pizza

Posted By Ruth Guerri On In Appetizers,Entrees,Pork | No Comments
Portobello Pizza
 
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A re-purposed portobello! It becomes the delicious, healthy "crust" for your pizza! The toppings are limitless, use your imagination and come up with a family favorite! In this recipe, I'm keeping it simple and using sausage, onion, and garlic, stirred together with herbed pizza sauce and topped with mozzarella, then just bake until hot, cheesy and bubbly! Totally scrumptious!
Author:
Recipe type: Pizza
Serves: 2-4
Ingredients
  • 4 portobello mushrooms, stems removed
  • 2 tsp of olive oil for mushrooms
  • 1 Tbs of olive oil for sauteeing
  • ½ of a medium onion, chopped
  • 2 cloves of garlic, minced
  • ½ lb of plain lite pork sausage or turkey sausage
  • 1 cup of pizza sauce
  • 1 tsp of kosher salt
  • ½ tsp of black pepper
  • 2 Tbs of parmesan cheese
  • ½ cup of shredded Mozzarella cheese, or as much as you like
Instructions
  1. Preheat the oven to 400 degrees. Remove the stems from the mushrooms and place them on a baking sheet.
  2. Rub the olive oil on both sides and bake for 10 minutes, hollow side up. Then blot any moisture with paper towels.
  3. While the mushrooms are baking, heat 1 Tbs of olive oil in a large skillet over medium/high heat and saute the onion, sausage, and garlic until the pink is cooked out of the sausage, then add in the pizza sauce, salt & pepper and parmesan, stir to combine.
  4. Fill the mushrooms with the mixture and sprinkle on as much mozzarella as you like.
  5. Return to the oven and bake for about 10 minutes. All done, serve hot and enjoy!
Notes
Most pizza sauce is spiced with basil and oregano, just give it a taste and add more if you like and to make this vegan just omit the sausage and of course, use any veggies you like, they should be sauteed first for a few minutes.

 

Sirloin Marsala

Posted By Ruth Guerri On In Beef,Entrees | No Comments
Sirloin Marsala
 
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In this recipe, the humble sirloin is transformed into a delicious masterpiece! Great for a family dinner but fancy enough for entertaining! The Marsala sauce is luscious with garlic, shallot, creminis, Marsala wine, beef consomme and thyme, drizzled over a perfectly seared sirloin! Gives this a try, it's outrageous!
Author:
Recipe type: Beef
Serves: 2
Ingredients
  • 1 Tbs of olive oil
  • 2 Tbs of minced shallot (1 whole shallot)
  • 2 garlic cloves, minced
  • 8 oz of cremini mushrooms, sliced
  • ½ cup of Marsala wine
  • ½ cup of beef consomme
  • 2 tsp of fresh thyme
  • 1 Tbs of butter
  • 1 Tbs of flour
  • salt and pepper to taste
  • 1 lb of sirloin steak
  • 1 tsp of salt
  • ½ tsp of pepper
  • ½ tsp of garlic powder
  • chopped chives - optional
Instructions
  1. Heat the olive oil in a large saucepan and saute the shallot until softened, about 4-5 minutes, then add the garlic and mushrooms, cook for about 5 minutes.
  2. Pour in the Marsala and beef consomme, deglaze the pan, then add in the thyme, simmer for about 30-35 minutes or until reduced by about ½. Mix the butter with the flour and add to the sauce, stir until the sauce is thickened. Season to taste with salt and pepper. Remove your steak from the fridge and let it come to room temperature.
  3. While the sauce is simmering, season the sirloin with salt, pepper and garlic powder. Prepare a grill or heat a heavy skillet and sear the sirloin over high heat, about 4 minutes per side for rare.
  4. If you want to cook it longer for medium, place it in a 350-degree oven for a few minutes.
  5. To serve, slice the steak, place on a plate, spoon over the sauce and sprinkle on the chives. Enjoy!
Notes
If you're lucky, you may have some extra Marsala sauce, it's incredible over a baked potato or green beans!

 

Low Country Boil Packets

Posted By Ruth Guerri On In Entrees,Shrimp and Shellfish | 4 Comments
5.0 from 1 reviews
Low Country Boil Packets
 
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The name of the game is easy! Don't you love the idea of putting everything in a foil packet, grilling or baking it for 15 minutes and out comes a masterpiece?! And think of the cast of characters, same as a low country boil, succulent shrimp, sweet corn, andouille sausage, and baby potatoes, all in a light, butter, lemon, garlic and Old Bay Sauce! So easy to do also, I have found that it's better to par boil the potatoes and corn, otherwise, the shrimp overcooks.
Author:
Recipe type: Shrimp
Serves: 4
Ingredients
  • 2 ears of corn, cut crosswise into 4 pieces
  • 1 lb of small red potatoes, cut in half
  • 1 lb of large shrimp, shelled and deveined
  • 8 oz of andouille sausages, cut into thick slices
  • 3 Tbs of melted butter
  • 2 Tbs of olive oil
  • 1 Tbs of Old Bay seasoning
  • 3 cloves of garlic, minced
  • 1 lemon, divided use
  • ½ tsp of kosher salt
  • ½ cup of fresh parsley, chopped
Instructions
  1. Bring a large pot of water to a boil, add the corn and potatoes and boil for 10 - 12 minutes. Drain, and let cool for a few minutes. Then, in a large bowl, add the corn, potatoes, shrimp, sausage, melted butter, olive oil, Old Bay, garlic, juice from ½ lemon, salt, and parsley, toss until well coated.
  2. Cut 4 pieces of 12 X 14 heavy duty foil. Divide the shrimp mixture evenly onto the foil, bring the long ends together and double fold, then roll and crimp the ends to make a packet. Prepare the grill, place the packets on the grill and cook for 8-10 minutes on one side, then flip and cook another 5 minutes. You can also bake the packets for 15 minutes at 400 degrees. Let them rest for a few minutes, open the packets, cut the remaining half of lemon into wedges and serve with the packets. Enjoy!

 

French Onion Pork Chops

Posted By Ruth Guerri On In Entrees,Pork | No Comments
French Onion Pork Chops
 
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French onion soup and pork chops, together in one dish?! Yes, and it's incredible! Easy to make, just sear the chops, make the sauce in the same skillet, with sauteed onions, Madeira or Red wine, beef broth and thyme, then top the chops with the onion sauce, bake and add swiss cheese to melt! You're gonna love this one!
Author:
Recipe type: Pork
Serves: 2
Ingredients
  • 1 tsp of olive oil for onion
  • 1 large onion, thinly sliced
  • 2 Tbs of olive oil for chops
  • 2 thick-cut boneless pork chops
  • ½ tsp of salt
  • ¼ tsp of fresh black pepper
  • ¼ tsp of garlic powder
  • 1 Tbs of flour
  • ¼ cup of Sherry, Madeira or dry red or white wine
  • ¾ cup of beef broth
  • 1 Tbs of butter
  • 3 tsp of fresh thyme leaves or 2 tsp of dried thyme
  • ½ tsp of salt
  • ¼ tsp of pepper
  • 4 slices of swiss cheese
Instructions
  1. In a large heavy skillet, cast iron or oven-proof if you have one, add the olive oil and cook the onions over medium/high heat until softened, about 5- 6 minutes, then remove them from the skillet. Preheat the oven to 375 degrees.
  2. Now, season the pork chops with salt, pepper and garlic powder, add the oil to the skillet and over high heat, sear the chops for 3 - 4 minutes on each side. Remove them from the skillet, reduce the heat to medium, place the onions back in, sprinkle on the flour, stir and cook for 1 minute, then add the Madeira or red wine to deglaze, then add in the beef broth, butter, thyme, and salt & pepper, stir to combine. Return the chops back to the skillet, spoon some of the sauce on the chops.
  3. If your skillet is not ovenproof, transfer all to a baking dish. Place the skillet or baking dish in the oven and bake for 8 minutes. Top the chops with cheese and bake for 3 more minutes, just until cheese is melted. To serve, plate the chops and spoon some of the onion mixture on top. Simply scrumptious!

 

Slow Cooker Asian Short Ribs

Posted By Ruth Guerri On In Asian Flare,Beef | No Comments

Meaty short ribs simmered in a sea of Asian flavor until they fall off the bone! I don’t use a slow cooker very often, but for this recipe it’s perfect, just throw everything in the pot and forget about it. Your whole house smells heavenly while it simmers away for 8 hours!

Ingredients:
Serves 4-6

⦁ 1/2 cup of beef broth
⦁ 1/2 cup of soy sauce
⦁ 1/3 cup of brown sugar
⦁ 6 garlic cloves, minced
⦁ 1 Tbs of freshly grated ginger
⦁  zest of 1 orange
⦁ 2 tsp of sesame oil
⦁ 1 – 2 tsp of red pepper flakes
⦁ 5 pounds of bone-in, beef short ribs, cut crosswise into 2″ pieces
⦁ 2 Tbs of cornstarch mixed with 1/4 cup of water
⦁ 3- 4  green onions chopped (scallions)
⦁ 1 Tbs of toasted sesame seeds

Directions:

In a large bowl, whisk together the soy sauce, beef broth, brown sugar, garlic, ginger, orange zest, sesame oil and red pepper flakes.Place the short ribs in a 6 qt slow cooker, pour in the sauce and stir until well combined.Cook on high for 3-4 hours on on low for 7-8 hours until the ribs are fall off the bone tender. Mix the cornstarch and water, turn the crock pot to high heat and stir it in, cook until thickened, just a few minutes. Toast your sesame seeds, just add them to a dry skillet and cook for 3-4 minutes over medium/high heat, stir occasionally.I serve these ribs over a bed of rice and sprinkle on sesame seeds and chopped scallions for garnish. Super delish!

Perfect Meatballs!

Posted By Ruth Guerri On In Beef,Entrees | 1 Comment

Savory, mouthwatering Meatballs!  These are excellent served over egg noodles or mashed potatoes! I have no words to describe just how good they are, you’ll have to make them and see!

Ingredients:
Serves 4
Meatballs:

• 1 lb ground beef (chuck is good )
• 1/2 cup dry bread crumbs (fine and plain)
• 1/4 cup finely chopped onion
• 2 cloves minced garlic
• 1 heaping Tbs finely chopped bell pepper (any color)
• dash of ground allspice
• 1 egg, beaten
• 2 tsp Worcestershire sauce
• 1/4 C chili sauce
• 1/2 C evaporated milk
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tsp fresh thyme

Sauce:
• 2 Tbs + 1 tsp cornstarch
• 1 cup beef stock or broth
• 3/4 C dry red wine
• 2 tsp Worcestershire
• salt & pepper to taste
• sprig of thyme, optional

Directions:
Preheat oven to 425°

Combine all meatball ingredients, mix well and shape into 1-inch balls. Place on a cookie sheet or shallow baking dish.
Bake for 15 to 20 minutes then turn off the oven and turn on the broiler and broil til nicely browned, about 8 minutes or so.
Prepare sauce, combine all sauce ingredients and cook over medium heat til thickened, stirring constantly. Discard thyme sprig.
Place the meatballs into a serving bowl, pour over the sauce and stir gently to combine. So easy and so delicious!

 

Slow Cooker, Maple Pork Roast with Bacon

Posted By Ruth Guerri On In Pork | 2 Comments
Slow Cooker, Maple Pork Roast with Bacon
 
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This roast is succulent, fork tender and off the charts delicious and the slow-cooker does most of the work! I sear it first on the stovetop, stud it with garlic, wrap it in bacon, drizzle on a maple glaze and place it on a bed of onions in the crock pot, then just let it roast away for 8 - 10 hours and holy cow! The whole house smells amazing while cooking!
Author:
Serves: 4 - 6
Ingredients
  • 1 (2-1/2 - 3lb) boneless, pork loin roast (with a thin layer of fat)
  • 2 Tbs of brown sugar
  • 1 Tbs of kosher salt
  • 2 tsp of black pepper
  • 2 Tbs of canola oil
  • 4 cloves of garlic, sliced
  • 9 or 10 pieces of bacon
  • 2 large onions, sliced
Maple Glaze
  • 2 Tbs of pure maple syrup
  • ½ cup of brown sugar
  • 2 heaping tsp of Dijon mustard
  • 1 Tbs of Worcestershire sauce
  • 1 tsp of kosher salt
  • ½ tsp of black pepper
Instructions
  1. Bring your roast to room temperature before starting, cut 7 or 8 slits about 2 " deep, then rub it with brown sugar, salt and pepper.
  2. Add the oil to a large, heavy skillet, cast iron if you have one. Heat almost to the smoking point, then place the roast in and sear it on both sides until lightly browned.
  3. Place the onions in the bottom of the slow cooker. When the roast is cool enough to handle, remove it from the pan and place it on top of the onion bed, then tuck the garlic slices in the slits. Wrap the bacon around the roast, overlapping slightly and tucking it under. Now mix up the glaze, just stir all of the ingredients together and drizzle it over the roast, put the lid on the slow cooker and cook on low for 8 hours. That's it, except I can't leave well enough alone and placed my roast under the broiler to get just the right color on the bacon! (for the picture) When ready to serve, slice the roast into thick slices and drizzle on the remaining sauce from the slow cooker, delicious with mashed potatoes and sauteed apples!
Notes
If you like, after you remove the roast from the slow cooker, turn to high, cook and reduce the sauce for 10 minutes or so before serving. Or you could transfer the sauce to a saucepan and cook it on the stovetop, or you can just serve it as is.
Also, if you're not a huge fan of garlic, you may want to cut back on the number of garlic cloves, but with the long cooking time, the garlic gets very mellow and almost melts into the meat.

 

Teriyaki Salmon Bowl

Posted By Ruth Guerri On In Asian Flare,Fish | No Comments
Teriyaki Salmon Bowl
 
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Healthy, quick, out of bounds delicious, better than a restaurant! Salmon filets are marinated in homemade, sweet and sticky, teriyaki sauce, pan grilled until caramelized and served along with fresh cooked spinach, carrots, avocado and green onion on a bed of brown rice, then drizzled with more teriyaki! Heaven in a bowl!
Author:
Recipe type: Fish
Serves: 2
Ingredients
Marinade
  • 6 Tbs of brown sugar
  • ½ cup of soy sauce
  • ¼ cup of water
  • 3 garlic cloves, minced
  • 2 Tbs of honey or maple syrup
  • 1 Tbs of rice wine vinegar
  • 1 tsp of sesame oil
Salmon and veggies
  • 2 salmon filets, skin on or off, your choice
  • 1 Tbs of olive oil
  • ½ of a cucumber, cut into bite sized pieces
  • 1 avocado, sliced
  • ½ cup of green onions, chopped
  • 1 carrot, peeled or grated
  • 5 oz of fresh spinach
  • 2 cups of brown rice
Instructions
  1. Start by mixing up all of the marinade ingredients. Place the salmon in a shallow bowl, pour in half of the marinade and pour the remaining half in a small saucepan. Cover and refrigerate the salmon for at least 30 minutes.
  2. Cook the brown rice and chop the cucumber and green onions and grate or use a peeler for the carrot. Heat the remaining teriyaki marinade to boiling then cook for a few minutes.
  3. In a large skillet, heat a little olive oil, add the spinach, season with salt and pepper and cook just for a few minutes until wilted.
  4. Now for the salmon, remove from the marinade, heat the oil in a grill pan or skillet over medium/high heat. Cook the salmon for 3-4 minutes on each side until nicely browned.
  5. Now just assemble, divide the rice into two large bowls, place the salmon, cucumber, green onions, carrot and avocado on top of the rice and drizzle with the teriyaki sauce. Enjoy!
Notes
You can add any kind of vegetables you like to this dish, broccoli, snap peas, bell pepper, edamame, bean sprouts. Also, this works very well with chicken (boneless, skinless, cut into chunks or large shrimp. Marinate them in the same way, then cook. Your veggies can be added and cooked at the same time.

 

Filet Mignon with Mustard Brandy Sauce

Posted By Ruth Guerri On In Beef,Entrees | No Comments

Filet Mignon with Mustard Brandy Sauce
 
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Is anything better than a perfectly cooked, buttery, rich, melt in your mouth, filet mignon? Yes! Filet mignon with mustard brandy sauce! This is so easy and so elegant, just grill your filets, and make a quick sauce with shallots, mushrooms, brandy, beef broth, and Dijon mustard, stir in a little cream and voila!
Author:
Recipe type: Beef
Serves: 4
Ingredients
  • 4 (6-ounce) filets mignons
  • 1 tablespoon of olive oil plus more for brushing
  • kosher salt and freshly ground black pepper
  • 10 oz of mushrooms, sliced (cremini or button)
  • 2 shallots, finely chopped
  • ½ cup of brandy
  • ½ cup of beef broth
  • 2 tablespoons of Dijon mustard
  • 3 fresh thyme sprigs
  • ½ cup of heavy cream
  • salt to taste
  • 2 tsp of chives, sliced
Instructions
  1. Start by making a medium-hot fire in your bbq pit or heat a gas grill to high. Brush the filets with a little olive oil and season with salt and pepper.
  2. Grill the steaks for 5 – 6 minutes per side for medium-rare. Remove them from the grill and let rest.
  3. Now, heat 1 Tbs of oil over medium/high heat in a large heavy skillet, cast iron if you have one, add the shallots and mushrooms and cook for 4 - 5 minutes. Remove the skillet from the heat and stir in the brandy, careful, it may flame up briefly. Return the skillet to the stove and add the beef broth, Dijon, and the thyme sprigs, stir to blend.
  4. Pour in the cream and simmer until the sauce thickens, 4 – 5 minutes. Taste and add salt if needed and remove the thyme sprigs
  5. To serve, Plate the filets, spoon on some of the luscious sauce and sprinkle on the chives. Bon Appetit!

 

Filet Mignon with Madeira Sauce

Posted By Ruth Guerri On In Beef,Entrees | No Comments

A beautifully cooked Filet Mignon is topped with a magical Madeira sauce! It is over the top delicious! There are a few steps to the sauce, but easy enough and so worth it!

Ingredients:
Serves 2

• 2 filet mignons
• 1/2 tsp of kosher salt
• 1/2 tsp of freshly ground black pepper
• 1 Tbs of vegetable or canola oil
• 2 Tbs of butter
• 1 fresh thyme sprig
• 1 fresh rosemary sprig
• 1 garlic clove, crushed
• 1 Tbs of minced shallot
• 2 Tbs of Madeira wine
• 1 cup of chicken stock
• 1 heaping tsp of Dijon mustard

Directions:

Let the filets rest at room temperature at least 30 minutes before cooking.
Season them on both sides with salt and pepper.
Heat the oil in a heavy skillet over high heat. Place the filets in the skillet and sear on all sides until nicely browned
Reduce the heat to low, add in the butter, rosemary, thyme sprigs, and the garlic clove.
Spoon the melted butter over the filets every few minutes and stir often so the butter doesn’t burn.
This will take about 10 minutes for medium-rare. Transfer the filets to a plate and tent with foil.
In the same skillet, add in the shallots and cook for 2-3 minutes.
Pour in the Madeira, scrape up the bits and cook for 1 minute. Add in the chicken stock and increase the heat to high. Cook for about 15 minutes until reduced by half to three quarters.
Strain the liquid into a bowl, then return to the skillet.
Add in the Dijon and the butter and whisk until combined, season with salt and pepper.
To serve, plate the filets and spoon on that luscious sauce! Amazing on a bed of polenta or mashed potatoes.




                                                                                                    

 

 

Filet Mignon Extraordinaire!

Posted By Ruth Guerri On In Beef,Entrees,Grilling Favorites | 9 Comments

Be careful friends! Whomever you serve this to may never leave your house! These filets are just over the top delicious and very easy to make!

Ingredients:
Serves 2
Marinade:

• 1 cup Burgundy wine
• 1/2 cup canola oil
• 1/2 cup soy sauce
• 3/4 cup oyster sauce
• 1 Tbs minced garlic
• 1 tsp dried oregano

Burgundy butter:

• 2 Tbs softened butter
• splash of Burgundy wine
• 2 tsp minced shallots
• 2 tsp minced green onions
• ground black pepper to taste

Directions:

Start with the marinade, mix all marinade ingredients together in a small saucepan and bring to a boil. Remove from the heat, let cool slightly then refrigerate til completely chilled, about 1 hour.
Place filets in a glass baking dish and pour the marinade over them, cover with plastic wrap and refrigerate for at least 5 hours. Turn several times.
With a hand mixer, cream together the butter and a splash of burgundy wine. Stir in shallots, green onions and black pepper.
Remove the filets from the marinade and pat dry, bring to room temperature before grilling.
Prepare your grill and preheat your oven to 200°. Grill the filets to medium rare, about 3- 4 minutes on each side.
Place the filets in a baking dish and top each with the burgundy butter and place in the oven just until the butter is melted.
Be prepared to be amazed! Bon Appetit!