New Orleans Stuffed Filet


Gulf Oysters in season
Beef Tenderloin Steaks
Fresh Spinach
Fresh sliced mushrooms
Cajun blackening spice

Andouille Sausage Sauce:
¼ cup diced andouille sausage
2 tbsp diced green pepper
¼ cup fresh mushrooms – diced
2 tbsp chopped onion
2 tbsp chopped green onion
¼ cup diced tomatoes
1 tsp chopped garlic
¼ cup white wine
½ cup heavy cream
1 tsp worcestershire
Couple of shakes – Tabasco sauce
Salt & Pepper to taste


Coat each oyster (1 to 2 per steak) in cajun blackening spice and fully cook oysters in pan. Set aside for use in steaks. Prepare each tenderloin steak by cutting a slit in the side of the tenderloin to create a pocket. Insert the cooked oysters, couple of spinach leaves and fresh, sliced mushrooms. Wrap each steak with bacon. Press both sides of steak in Cajun blackening spice and place in cast iron pan and sear on all sides. Finish steaks in 350 oven for about 10 minutes or until medium done (or desired doneness). Serve with Andouille Sausage sauce (below).

Andouille Sausage Sauce:
In medium heated pan, add a little clarified butter, add sausage, garlic, green pepper, onions, mushrooms – stirring – allow to cook a little then add tomatoes and wine and allow to cook a bit. Add cream, worcestershire, tabasco and salt and pepper. Allow to cook down a bit – stirring frequently. Add fresh green onions and parsley to finish and serve hot over New Orleans stuffed filet.