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From the Kitchen of: Brick
Serves 4 people.
| 4 | 3/4 " | Filet Mignon Steaks | |
| 2 | Tbsp. | lite Soy Sauce | |
| 3 | Tbsp. | Butter | , |
| 1 | med. | Shallot, minced | |
| 8 | oz. | Can of Oysters, drained, reserve juice | |
| 1/4 | C. | Brandy | |
| 1 | Tbsp. | Cornstarch | |
| 1/4 | tsp. | Salt | |
| 1/4 | C. | Ruby Port |
Brush filets with soy sauce. Melt butter in heavy large skillet over medium heat. Add shallot and stir until soft, about 2 minutes. Increase heat to medium high. Add filets and cook until browned, about 3 minutes per side for medium rare. Remove fillets, keep warm. Reduce heat to medium. Stir in oysters. Pour brandy into corner of pan and ignite. Stir until edges of oysters begin to curl, about 1 minute. Remove oysters with slotted spoon; set aside. Add enough water to oyster liquid to measure 1/2 cup. Stir in cornstarch. Add to skillet. Stir until thick and clear, about 2 minutes stirring constantly. Season with salt. Stir in port. Reduce heat and simmer 2 minutes, stirring constantly. Return oysters to skillet and mix well. Arrange filets on plates. Spoon sauce over filets. Serve immediately.