Beef Tenderloin with Oysters Rockefeller Sauce

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • peanut oil
  • 3
    cloves garlic, mashed into a paste with
  • 1
    teaspoon salt
  • 14
    cup butter
  • 1
    onion, finely chopped
  • 2
    cloves garlic, minced
  • 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)
  • salt and pepper
  • 1
    (10 ounce) package frozen spinach, thawed drained and squeezed
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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.
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