Beef Tenderloin with Oysters Rockefeller Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
4 lbs beef tenderloin |
peanut oil |
3 cloves garlic, mashed into a paste with |
1 teaspoon salt |
1/4 cup butter |
1 onion, finely chopped |
2 cloves garlic, minced |
3 cups heavy cream |
1 pint oyster, drained-reserve 1/2 cup of juice |
1 1/2 teaspoons creole seafood seasoning (or old bay seasoning with a healthy dash of cayenne) |
2 teaspoons worcestershire sauce |
salt and pepper |
1 (10 ounce) package frozen spinach, thawed drained and squeezed |
Directions:
1. Preheat oven to 400 degrees.
2. Place the tenderloin on a baking sheet and rub with peanut oil and then the mashed garlic.
3. Place in the oven and roast to an internal temperature of 110 degrees-about 40 minutes.
4. The meat will be rare-cook longer if you wish.
5. Meanwhile, melt the butter in a large heavy saucepan.
6. Add the onion and garlic and saute until soft.
7. Add the cream and the 1/2 cup reserved oyster juice, and bring to a boil.
8. Cook over high heat for 8 minutes, reducing by one half.
9. Add the creole seasoning, Worcestershire Sauce.
10. Taste and salt and pepper to taste.
11. In a blender puree the spinach with half the sauce.
12. Add to remaining sauce in pan and stir to mix well.
13. In a shallow pan heat water to a simmer.
14. Add oysters and poach until the edges curl, about 3 minutes.
15. Drain and add oysters to the sauce.
16. Slice tenderloin and pour a bit of the sauce over the slices.
17. Pass the rest at the table.
18. Both the tenderloin and sauce can be made 1 day ahead.
19. Reheat meat wrapped in foil, and gently re-heat sauce on the stove top.
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