Beef Filet with Jakolof Bay Oyster Sauce Recipe

beef filet with Jackalof bay Oyster Sauce_MG_2821

We are lucky to live quite near an oyster farm, close enough for us to kayak to. We take guests to visit the farm, purchase oysters, and head back to the lodge to cook them. I like this dish. The oysters compliment and enrich a potentially boring cut of beef. If you don’t have mushroom stock, use the soaking liquid from reconstituting dehydrated mushrooms.

Beef Filet with Jakolof Bay Oyster Sauce
Recipe type: Entree
Serves: 4
  • 3 tablespoons clarified butter
  • 1 pound fresh wild mushrooms, torn into bite-sized pieces
  • Four filets beef tenderloin (4 to 6-ounces each)
  • Salt and freshly ground pepper
  • 2 tablespoons canola oil
  • 12 Jakolof Bay oysters, washed, shucked, and liqueur removed and reserved.
  • ¼ cup beef stock
  • 3 tablespoons oyster sauce
  • 1 ½ cup heavy whipping cream
  • 1 teaspoon lemon juice
  • 2 tablespoons minced green onion
  1. Preheat the oven to 400°F. Line a 13 x 18-inch baking sheet with parchment paper.
  2. In a medium sauté pan over medium heat, melt the butter. Add in the mushrooms and sauté until they have released and reabsorbed their liquid, about ten minutes. Set aside.
  3. Heat another large sauté pan over high heat. Add in the canola oil and heat until very hot. Salt and pepper the beef filets. Add in the filets to the hot oiled pan and sear them on both sides, about three to four minutes per side. Transfer the beef to a baking pan and place in the oven for about five minutes.
  4. While the beef is cooking, make the sauce. Add the mushrooms to the sauté pan used to cook the beef over medium high heat. Pour in the reserved oyster liqueur, the beef stock, and the oyster sauce, bringing to a simmer. Stir in the cream and reduce about four minutes. Add in the oysters and cook until plumped. Finish with the lemon juice and green onion. Serve the filets garnished with the mushroom-oyster sauce.