Oyster-Stuffed Beef FilletFrom waterlily 8 years ago
- 4 beef tenderloin steaks, about 1 1/2 inches thick (about 8 oz each) shopping list
- 4 large oysters or 8 smaller oysters, shucked and liquor reserved shopping list
- 1/2 cup crombled blue cheese shopping list
- 1 T unsalted sweet cream butter shopping list
- 3 T olive oil shopping list
- 1/4 c burgundy or cognac shopping list
- 1/2 cup beef stock shopping list
- 1 cup heavy cream shopping list
- 8 smoked oysters, drained shopping list
- fresh ground black pepper shopping list
- salt to taste shopping list
- fresh parsley shopping list
How to make it
- I list the preparation time as 40 minutes because I'm a very slow oyster-shucker.
- Using a sharp knife, cut a 2-3 inch slit into the side of each steak. Carefully increase the slit to extend about three-quarters of the way across the steaks.
- Stuff each steak with 1 large or 2 smaller oysters and about 2 T of the blue cheese.
- Salt and pepper both sides of each steak.
- Heat butter and oil in a large heavy skillet over medium-high heat.
- Add the steaks when the oil mixture is hot.
- Cook to desired doneness, using tongs to turn every few minutes.
- On my current rangetop, the steaks will be cooked rare in about 8 minutes, and medium in about 10. I'm guessing that well done would take about 14 minutes.
- Remove steaks to a platter and keep warm.
- Pour off the oil from the skillet and deglaze with the burgundy or cognac. Scrape up the brown bits from the bottom of the pan and continue cooking until the liquid has reduced to just a thin coating.
- Add the oyster liquor and stock, cook for about 5 minutes.
- Add the cream and cook about 5 more minutes.
- Plate each steak, pour sauce over steak, top with 2 smokes oysters and fresh parsley.
- Add the oyster liquor
The Cookwaterlily Joplin, MO
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