Prep 15 mins
Cook 45 mins
This recipe is posted by request.
- 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
- 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.