Recipe

Oyster-stuffed Beef Fillet Recipe

	Waterlily / All my dishes 1 year, 8 months ago A fabulously rich and satisfying dish that I learned from a New Orleans friend back in the 1980s. Prep:40m Cook:20m Servings:4	Waterlily
	creole oyster beef roquefort stuffed

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Ingredients

4 beef tenderloin steaks, about 1 1/2 inches thick (about 8 oz each)

4 large oysters or 8 smaller oysters, shucked and liquor reserved

1/2 cup crombled blue cheese

1 T unsalted sweet cream butter

3 T olive oil

1/4 c burgundy or cognac

1/2 cup beef stock

1 cup heavy cream

8 smoked oysters, drained

fresh ground black pepper

Salt to taste

Fresh parsley

Directions

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

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Comments

juliecake 1 year, 8 months ago said:
This sounds dreamy, will definitely make this!

danadooley 1 year, 8 months ago said:
OMG! Sounds wonderfully decadent and I LOVE smoked oysters. I always eat them straight up with a squeeze of lemon or on buttered bread but this is just divine. I must try this.

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