Beef Tenderloin with Oysters Rockefeller Sauce

Name: Beef Tenderloin with Oysters Rockefeller Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 serving(s)
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

Submitted by Diana Adcock

"This recipe is posted by request."

Download

Ready In:: 1hr
Ingredients:: 13
Serves:: 6-8

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

Preheat oven to 400 degrees.
Place the tenderloin on a baking sheet and rub with peanut oil and then the mashed garlic.
Place in the oven and roast to an internal temperature of 110 degrees-about 40 minutes.
The meat will be rare-cook longer if you wish.
Meanwhile, melt the butter in a large heavy saucepan.
Add the onion and garlic and saute until soft.
Add the cream and the 1/2 cup reserved oyster juice, and bring to a boil.
Cook over high heat for 8 minutes, reducing by one half.
Add the creole seasoning, Worcestershire Sauce.
Taste and salt and pepper to taste.
In a blender puree the spinach with half the sauce.
Add to remaining sauce in pan and stir to mix well.
In a shallow pan heat water to a simmer.
Add oysters and poach until the edges curl, about 3 minutes.
Drain and add oysters to the sauce.
Slice tenderloin and pour a bit of the sauce over the slices.
Pass the rest at the table.
Both the tenderloin and sauce can be made 1 day ahead.
Reheat meat wrapped in foil, and gently re-heat sauce on the stove top.