Who can resist a well-cooked steak? The bacon keeps the meat extra moist, and the oyster gravy adds a wonderful layer of flavor to the dish. Remember to let the meat rest before slicing into it. You don't want all the tasty juices inside to go to waste.
Prep Time 20 minutes
Cooking Time 20 minutes
6 pieces beef tenderloin (about 160 grams each)
12 pieces smoked bacon
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
For the fresh oyster gravy
1/2 onion, minced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chicken stock
1 teaspoon mustard
1 cup fresh oyster meat
1/2 tablespoon chopped parsley leaves
reserved steak drippings
salt and pepper to taste
4 tablespoons cream
1 teaspoon truffle oil
grilled asparagus, to serve (optional)
1 Preheat oven to 370ºF.
2 Wrap filet mignon pieces with bacon and seal ends with a toothpick. Marinate them in mixture of salt, pepper, olive oil, thyme, and rosemary for at least 20 minutes.
3 In a thick-bottomed or cast-iron pan, heat a little oil and sear steaks until brown on all sides. Transfer to a baking pan and bake for about 7 minutes. Let steaks rest for at least 8 minutes then remove toothpicks before serving. Reserve pan drippings.
4 Make the fresh oyster gravy: In a saucepan, saute onions and garlic in butter until translucent and fragrant. Add fl our and cook for 30 seconds. Add chicken stock while constantly stirring. Add mustard, fresh oysters, parsley, and steak drippings. Season with salt and pepper. Finish with a little cream and truffle oil. Pour over steaks or serve separately. Serve with grilled asparagus, if desired.
Photography by At Maculangan | Styling by Rachelle Santos | Art Direction by Donna Tapay| Props from Rustan’s Department Store (Red placemat, Multiple Choice white and silver plates)
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