Recipe - Tenderloin Of Beef Bacchus

2 cup Bread cubes; cut into
1/2inch dice
1 tablespoon Melted butter
1 Shallots; minced
8 Pacific oysters; shucked,
juices reserved
2 tablespoon Heavy cream
1 Large egg yolks
1 One half teaspoon Flatleaf parsley; chopped
1 teaspoon Salt
One half teaspoon Freshly cracked black pepper
2 teaspoon Salad oil
2 Beef tenderloin; about 8
ounces each
1 cup Dry red wine
1 cup Beef broth; unsalted
2 teaspoon Unsalted butter

http://www.digitalchef.com/kitchen/channels/recipes/

Estimated Time: 30 min

Start

1 Place the cubed bread in a baking tray and drizzle with the melted
butter. Bake at 350øF(175øC) until the bread is golden brown, about 15
minutes.

2 Combine One half of the minced shallot with the oysters and their juice in a
small pan and slowly heat until the oysters have firmed and the edges have
begun to curl. Remove the oyster meat from the juice and allow to cool.
Continue cooking the oyster juice until it has reduced to 1/3 its original
volume.

3 In a mixing bowl, combine the cream, egg yolk, chopped parsley and
reduced oyster liquid. Add the toasted bread cubes and fold the mixture
until it holds together but is not mushy. Split the poached oysters in
half, add to the bread mixture and fold together. Adjust seasoning with
salt and pepper.

4 Heat the oil in a saut‚ pan over high heat. Season the tenderloin steaks
and add to the pan. Turn the steaks to brown on all sides. Remove from heat
and place steaks on a small rack on a tray.

5 Spoon and pack the oyster dressing onto the tops of the steaks. Bake at
350øF(175øC) for 1520 minutes or until the steaks reach the desired
doneness.

6 Pour excess oil from the saut‚ pan and add the remaining shallots and
saut‚ 1 minute. Add the red wine to the pan and allow to boil until reduced
to nearly dry. Add the broth and boil until reduced to approximately 1/2
cup in volume. Remove from the heat, whisk in the whole butter, and adjust
seasoning.

7 Place the steaks at the center of a plate. Spoon the sauce around the
steaks and serve.

Serves: 2 14 ounce portions

Yield: 1 Three fourths lb

Posted to recipeludigest by LSHW shusky@erols.com on Feb 15, 1998