| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Bread cubes; cut into 1/2-inch dice |
| 1 |
tb |
Melted butter |
| 1 |
|
Shallots; minced |
| 8 |
|
Pacific oysters; shucked, juices reserved |
| 2 |
tb |
Heavy cream |
| 1 |
|
Large egg yolks |
| 1 1/2 |
ts |
Flat-leaf parsley; chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly cracked black pepper |
| 2 |
ts |
Salad oil |
| 2 |
|
Beef tenderloin; about 8 ounces each |
| 1 |
c |
Dry red wine |
| 1 |
c |
Beef broth; unsalted |
| 2 |
ts |
Unsalted butter |
INSTRUCTIONS
http://www.digitalchef.com/kitchen/channels/recipes/
Estimated Time: 30 min
Start
1 Place the cubed bread in a baking tray and drizzle with the melted
butter. Bake at 350°F(175°C) until the bread is golden brown, about 15
minutes.
2 Combine 1/2 of the minced shallot with the oysters and their juice in a
small pan and slowly heat until the oysters have firmed and the edges have
begun to curl. Remove the oyster meat from the juice and allow to cool.
Continue cooking the oyster juice until it has reduced to 1/3 its original
volume.
3 In a mixing bowl, combine the cream, egg yolk, chopped parsley and
reduced oyster liquid. Add the toasted bread cubes and fold the mixture
until it holds together but is not mushy. Split the poached oysters in
half, add to the bread mixture and fold together. Adjust seasoning with
salt and pepper.
4 Heat the oil in a saut. pan over high heat. Season the tenderloin steaks
and add to the pan. Turn the steaks to brown on all sides. Remove from heat
and place steaks on a small rack on a tray.
5 Spoon and pack the oyster dressing onto the tops of the steaks. Bake at
350°F(175°C) for 15-20 minutes or until the steaks reach the desired
doneness.
6 Pour excess oil from the saut. pan and add the remaining shallots and
saut. 1 minute. Add the red wine to the pan and allow to boil until reduced
to nearly dry. Add the broth and boil until reduced to approximately 1/2
cup in volume. Remove from the heat, whisk in the whole butter, and adjust
seasoning.
7 Place the steaks at the center of a plate. Spoon the sauce around the
steaks and serve.
Serves: 2 - 14 oz portions
Yield: 1 3/4 lb
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998
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