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For the hungry man

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     *** A WORD FROM THE KITCHEN ***

Looking for a way to treat Dad this weekend? Well the
old saying still goes, "Way to a man's heart is through
his stomach". This recipe for BURGUNDY FILET with savory
"butta" will definitely please any hungry man.

Enjoy!
Marzee

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RECIPE: BURGUNDY FILET

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INGREDIENTS:
1 quart Burgundy wine
1 1/2 cups canola oil
1 1/2 cups soy sauce
2 cups oyster sauce
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
6 large cuts filet mignon
1 stick butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper

DIRECTIONS:
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 9x13 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 9x13 inch
baking dish; add a dollup 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
Categories: Main Dishes, Meats
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                 MARZEE'S CORNER

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 

THE SKINNY ON BEEF:

For those people who are really watching the fat content
in their diet, the following suggestions may be helpful:

In choosing the leanest cuts, look for the words "loin"
and "round" in the name. 

Before cooking, trim the fat. That way you'll cut the
overall fat content of the beef by up to 50 percent. For
tender cuts from the loin, consider low- fat cooking
methods such as broiling, pan broiling, grilling or rack
roasting; for less tender cuts such as round use moist-heat
methods like braising or stewing, or marinate to tenderize.

When serving a 3-ounce cooked portion of beef, start with
about 4 ounces of raw, boneless meat.

--- 

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 
             http://www.thedailyrecipe.com

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