Steaks With Oyster Butter And Red Wine Sauce Recipe
Summary
Preparation Time40 MinCooking Time10 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings2
Ingredients
| Two 225 g (8 oz) Angus sirloin steaks | ||
| black pepper | 1 | |
| Oyster butter | ||
| Oysters | 225 Gram | |
| Unsalted butter | 25 Gram | |
| Parsley | 30 Milliliter, chopped | |
| Clarified butter | 15 Gram | |
| Red wine sauce | ||
| Oyster | 15 Milliliter | |
| 30 ml (2 tbsp) Burgundy | ||
| Fish sauce | 5 Milliliter | |
| 12 reserved perfect oysters | ||
Directions
1. Pat the steaks dry on absorbent kitchen paper. Season the meat well on both sides with the black pepper, pressing it well in. Leave to stand.
2. To make the oyster butter, strain the oysters, reserving 15 ml (1 level tbsp) of their juices and brine for the sauce. Keep 12 of the best shaped oysters for the red wine sauce.
3. Pound, mash or chop the remaining drained oysters with the unsalted butter and parsley to form a paste. Shape into a roll and put into the freezer to become firm.
4. Wipe or paint the clarified butter over the surface of a 25 cm (10 inch) uncovered browning dish. Preheat the browning dish to the maximum recommended by the manufacturer.
5. Using tongs, place the steaks quickly in the dish without removing it from the oven. Microwave on HIGH for 1 minute, uncovered.
6. Using tongs, turn the steaks over and microwave on HIGH, uncovered, for a further minute.
7. Transfer the steaks to a heated serving dish. Add to the browning dish the reserved oysters, juice and brine, red wine and soy sauce. Microwave on HIGH for 1 minute. Stir well to dislodge all fragments on the base, taking care not to damage the oysters. If the sauce seems too thin, microwave for a further 30 seconds on HIGH.
8. Spoon half the sauce over each steak and put oyster butter rounds on to each.
2. To make the oyster butter, strain the oysters, reserving 15 ml (1 level tbsp) of their juices and brine for the sauce. Keep 12 of the best shaped oysters for the red wine sauce.
3. Pound, mash or chop the remaining drained oysters with the unsalted butter and parsley to form a paste. Shape into a roll and put into the freezer to become firm.
4. Wipe or paint the clarified butter over the surface of a 25 cm (10 inch) uncovered browning dish. Preheat the browning dish to the maximum recommended by the manufacturer.
5. Using tongs, place the steaks quickly in the dish without removing it from the oven. Microwave on HIGH for 1 minute, uncovered.
6. Using tongs, turn the steaks over and microwave on HIGH, uncovered, for a further minute.
7. Transfer the steaks to a heated serving dish. Add to the browning dish the reserved oysters, juice and brine, red wine and soy sauce. Microwave on HIGH for 1 minute. Stir well to dislodge all fragments on the base, taking care not to damage the oysters. If the sauce seems too thin, microwave for a further 30 seconds on HIGH.
8. Spoon half the sauce over each steak and put oyster butter rounds on to each.
Chef
