BEEF TENDERLOIN WITH OYSTERS ROCKEFELLER SAUCE
Make and share this Beef Tenderloin with Oysters Rockefeller Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 1447.8, Fat 115.1, SaturatedFat 56.8, Cholesterol 481, Sodium 803.6, Carbohydrate 12.4, Fiber 1.9, Sugar 1.6, Protein 88.4
DEB'S OYSTERS ROCKEFELLER
Every November, our family and friends gather at our home for our annual "Oyster Party". My sons and some of their friends shuck between 300 and 400 oysters throughout the day and I prep, bake and serve them to our guests. Forks are spread out over the platter and everyone just starts grabbing the baked oysters off the tray. The most important part of this recipe is the Hollandaise Sauce that is put on the top of the Rockefeller-this just makes it taste better than any others out there.-Deb Holt, Baltimore, Maryland
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Shuck oysters, reserving bottom shell; set aside. Spread rock salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with spinach, bacon and cheese., Bake, uncovered, at 400° for 14-16 minutes or until oysters are plump. Meanwhile, prepare hollandaise sauce according to package directions. Drizzle over oysters and serve immediately.
Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 114mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
OYSTERS ROCKEFELLER
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
Provided by Melissa Clark
Categories seafood, appetizer
Time 20m
Yield 4 to 6 servings (24 oysters)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
- Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
- Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.
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