Estimated Time: 30 min

Start

1 Place the cubed bread in a baking tray and drizzle with the melted butter. Bake at 350°F(175 °C) until the bread is golden brown, about 15 minutes.

2 Combine 1/2 of the minced shallot with the oysters and their juice in a small pan and slowly heat until the oysters have firmed and the edges have begun to curl. Remove the oyster meat from the juice and allow to cool. Continue cooking the oyster juice until it has reduced to 1/3 its original volume.

3 In a mixing bowl, combine the cream, egg yolk, chopped parsley and reduced oyster liquid. Add the toasted bread cubes and fold the mixture until it holds together but is not mushy. Split the poached oysters in half, add to the bread mixture and fold together. Adjust seasoning with salt and pepper.

4 Heat the oil in a saut, pan over high heat. Season the tenderloin steaks and add to the pan. Turn the steaks to brown on all sides. Remove from heat and place steaks on a small rack on a tray.

5 Spoon and pack the oyster dressing onto the tops of the steaks. Bake at 350°F(175 °C) for 15-20 minutes or until the steaks reach the desired doneness.

6 Pour excess oil from the saut, pan and add the remaining shallots and saut, 1 minute. Add the red wine to the pan and allow to boil until reduced to nearly dry. Add the broth and boil until reduced to approximately 1/2 cup in volume. Remove from the heat, whisk in the whole butter, and adjust seasoning.

7 Place the steaks at the center of a plate. Spoon the sauce around the steaks and serve.

Serves: 2 - 14 oz portions