Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Filet of Beef With Oysters and Wild Mushrooms

Filet of Beef With Oysters and Wild Mushrooms

Provided by: Chef David Waltuck
Served at: Chanterelle

  • Type of Dish: Main Courses
  • Servings: 4
  • Cuisine: American
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing

Ingredients

1 lb fresh oyster mushrooms or assorted wild mushrooms, stems removed
2 tablespoons butter
4 6oz. beef filets
Salt and pepper
1-2 tablespoons canola oil
12 fresh oysters, shucked, drained (reserve juice)
Oysters' juice, strained through cheesecloth
3 tablespoons mushroom stock
3 tablespoons oyster sauce
1 1/2 cups heavy cream
1 teaspoon lemon juice
2 tablespoons scallion greens, finely sliced

Instructions

Preheat oven to 400 degrees.

Sauté mushrooms in butter over medium heat till almost dry (10 minutes or so), and set aside.

Pre-heat a large sauté pan on very high heat till smoking hot. Season filets on both sides with salt and pepper. Add the oil to hot pan and then add filets. Brown meat well on all sides (6-8 min.) Remove meat from pan and reserve pan for sauce. Finish cooking beef on sizzle platter in oven for about 5 minutes. Rest filets while finishing sauce.

Wipe oil out of reserved sauté pan, add the cooked mushrooms, and place over high heat. Add the oyster juice, mushroom stock and oyster sauce, bring to a simmer and add the heavy cream. Reduce this until sauce thickens, about 5 minutes.

Reduce sauce a little past desired thickness before adding the raw oysters. Cook just enough to plump oysters; they will release more liquid and thin sauce. Add lemon juice just before serving.

Divide sauce and oysters equally over the 4 filets and garnish with the sliced scallion.

(Published 2008)
Advertising

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.

Newsletters

Advertising