Merry Christmas everyone! I hope you and yours have a fantastic holiday season filled with good food and family. We’re certainly enjoying this holiday, it’s our baby’s first Christmas, I feel like a kid again myself. On to the food…
Last night I made Filet topped with Fried Oysters and Bearnaise sauce, because hey, who’s counting calories, right? It’s Christmas time! By the way, if you’re looking for low cal, or even reasonably healthy cooking, you came to the wrong food blog.
For the Filet
2 8-9 oz. Filets (I marinated mine for 3 hours in Olive Oil with a little Dijon mustard, black pepper, Fresh Rosemary, Fresh Garlic.)
Kosher Salt and Black Pepper
1 recipe Bearnaise Sauce
Asparagus – blanched, shocked in an ice bath, then sauteed in whole butter with minced fresh Garlic.
1 dozen Fried Oysters recipe below
Remove the filets from the marinade, wipe off with paper towels, removing any garlic, herbs etc. Season very liberally, all over with Kosher salt and black pepper.
Preheat an oven to 350 degrees.
Heat a cast iron skillet until very hot, add a little bit of oil, sear the steaks on all sides until deep brown. Finish in a 350 degree oven until cooked to the desired doneness, I prefer Medium Rare.
Place on a bed of Asparagus, then top with 6 fried Oysters, then a generous helping of Bearnaise Sauce.
For the Oysters:
12 Oysters, shucked
3/4 Cup Corn Flour
pinch of salt, omit if your Oysters are very salty
1/2 tsp Cayenne Pepper
4 turns of black pepper
Vegetable Oil for frying
Heat 3-4 inches of Vegetable oil in a saucepan, being sure that the oil doesn’t come higher than half way up the side of the pan.
Coat the Oysters well with the seasoned corn flour. Let stand for 10 minutes before frying.
Fry the Oysters in batches until golden brown and crispy, do not overcook. They should take 2-3 minutes. Drain onto a paper towel lined plate.
Here’s a little Lagniappe from a proud Pappa on Christmas:
Merry Christmas! I hope yours is as much fun as mine this year!