1 cup dry red wine
2 cloves garlic, minced
1 Tbl. worcestshire sauce
¼ tsp. oregano
1 small onion, minced
1 tsp. salt
1 tsp. pepper
2 Tbl. prepared horseradish
2 Tbl. minced parsley
2 tbl. prepared mustard
1 Tbl. sugar
2 Tbl. butter or margarine
Combine ingredients and heat until butter melts. Cool to room temperature.
Bring meat to room temperature and pour marinade over. Refrigerate overnight,
turning meat periodically.
Prior to grilling steak, remove from marinade and
strain marinade to remove solids. Use remainder for baste.