Beef Tenderloin with Oysters Rockefeller Sauce

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Recipe by Diana Adcock

This recipe is posted by request.

Ingredients Nutrition

  • 4 lbs beef tenderloin
  • peanut oil
  • 3 cloves garlic, mashed into a paste with
  • 1 teaspoon salt
  • 14 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 12 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


  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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