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1
For the oyster sauce:
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2
Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm.
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3
For the sauteed broccoli and oysters:
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4
Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm.
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5
For the steak and mushrooms:
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6
Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them.
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7
Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side.
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8
Transfer the steaks to a plate and cover loosely with foil.
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9
Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper.
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10
Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side.
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11
Wine suggestion for this recipe: Cabernet Sauvignon.
