Beef Tenderloin With Oysters Rockefeller Sauce

Name: Beef Tenderloin With Oysters Rockefeller Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs beef tenderloin; peanut oil; 3 cloves garlic, mashed into a paste with; 1 teaspoon salt; 1/4 cup butter; 1 onion, finely chopped; 2 cloves garlic, minced; 3 cups heavy cream; 1 pint oyster, drained-reserve 1/2 cup of juice; 1 1/2 teaspoons creole seafood seasoning (or Old Bay Seasoning with a healthy dash of cayenne); 2 teaspoons Worcestershire sauce; salt and pepper; 1 (10 ounce) package frozen spinach, thawed drained and squeezed

Servings: persons

4 lbs beef tenderloin
peanut oil
3 cloves garlic, mashed into a paste with
1 teaspoon salt
1/4 cup butter
1 onion, finely chopped
2 cloves garlic, minced
3 cups heavy cream
1 pint oyster, drained-reserve 1/2 cup of juice
1 1/2 teaspoons creole seafood seasoning (or Old Bay Seasoning with a healthy dash of cayenne)
2 teaspoons Worcestershire sauce
salt and pepper
1 (10 ounce) package frozen spinach, thawed drained and squeezed

1
Preheat oven to 400 degrees.
2
Place the tenderloin on a baking sheet and rub with peanut oil and then the mashed garlic.
3
Place in the oven and roast to an internal temperature of 110 degrees-about 40 minutes.
4
The meat will be rare-cook longer if you wish.
5
Meanwhile, melt the butter in a large heavy saucepan.
6
Add the onion and garlic and saute until soft.
7
Add the cream and the 1/2 cup reserved oyster juice, and bring to a boil.
8
Cook over high heat for 8 minutes, reducing by one half.
9
Add the creole seasoning, Worcestershire Sauce.
10
Taste and salt and pepper to taste.
11
In a blender puree the spinach with half the sauce.
12
Add to remaining sauce in pan and stir to mix well.
13
In a shallow pan heat water to a simmer.
14
Add oysters and poach until the edges curl, about 3 minutes.
15
Drain and add oysters to the sauce.
16
Slice tenderloin and pour a bit of the sauce over the slices.
17
Pass the rest at the table.
18
Both the tenderloin and sauce can be made 1 day ahead.
19
Reheat meat wrapped in foil, and gently re-heat sauce on the stove top.

1875

kcal

Calories

153

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 lbs beef tenderloin, peanut oil, 3 cloves garlic, mashed into a paste with, 1 teaspoon salt, and more.

Yes, Beef Tenderloin With Oysters Rockefeller Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!