Provided by: Chef David Waltuck
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)