This is the perfect man's dish. One of the closest links between man and animal is the mutual love for meat. There is a precise art to grilling the perfect filet, and it is an incredibly useful skill to master. Just as men like to impress ladies with being able to grill the perfect steak, women alike strive to cook their way into their man's heart, hence the old adage, "The way to a man's heart is through his stomach." Well, you picked the perfect dish to do just that. I love how this dish combines meat and seafood. Oysters compliment the beef fillet perfectly, especially with the addition of wild mushrooms.
1 lb fresh oyster mushrooms or assorted wild mushrooms, stems removed
2 tablespoons butter
4 6oz. beef filets
Salt and pepper
1-2 tablespoons canola oil
12 fresh oysters, shucked, drained (reserve juice)
Oysters' juice, strained through cheesecloth
3 tablespoons mushroom stock
3 tablespoons oyster sauce
1 1/2 cups heavy cream
1 teaspoon lemon juice
2 tablespoons scallion greens, finely sliced
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.
Further reading: Grilling The Perfect Steak