Carpetbagger Steak
Ingredients
- 4 filet mignons, cut from the big end of the tenderloin, 8-10 oz. each
- 20 medium-large fresh oysters
- 1 cup Pinot Noir or other dry red wine
- 1/2 cup demi-glace
- 1 stick unsalted butter
- Salt and pepper to taste
- 1 Tbs. clarified butter
Instructions
- 1
Salt and pepper the steaks. With a sharp paring knife, cut a slit about an inch and a half wide and most of the way through the steak.
- 2
Place the oysters into a stainless-steel or enamel saucepan or skillet. Pour in the wine, and bring the wine to a boil. Cook until the oysters begin to curl. Remove the oysters and continue to simmer the wine until it's reduced to about three fluid ounces.
- 3
Stuff one of the oysters into each of the steaks.
- 4
Lower the heat. Stir in the demi-glace and return to a simmer. Whisk in the butter, one pat at a time. Add salt and pepper. Keep warm.
- 5
Cook the steaks in a hot skillet with a little clarified butter, adding more as necessary to sear the outside of the steaks. Cook to the desired degree of doneness. Place on a serving plate. Surround the steak with four oysters. Nap the sauce over the steak and the oysters. Serve hot.