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Bacon-Wrapped Beef Filets with
Yucatan Oysters and Leeks

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La Belle Cuisine

Bacon-Wrapped Beef Filets with
Yucatan Oysters and Leeks
Steaklover's Companion
by Omaha Steaks, HarperCollins
Omaha Steaks Private Reserve

Serves 4

"The starting point for the steaks in this recipe is a USDA prime or choice beef tenderloin with the tapered ends (head and tail) removed to assure a reasonably uniform steak shape and thickness. Aging beef naturally affects tenderness and flavor - enzymes produced by anaerobic bacteria break down muscle fibers while imparting an 'aged' flavor to the meat - one that I far prefer to that of 'fresh'
meat. The sauce can be prepared ahead of time, and it's another fine example of
the compatibility of steak and oysters. If you want to smoke your own oysters, use
small Pacific types such as Hog Island or Kumamoto oysters. Cold-smoke them in
the shell for 30 minutes or barbecue them over a very low covered fire with plenty
of soaked wood chips for 15 minutes until the shells open slightly. In either case,
make sure the oysters do not dry out or 'boil' in their shells, and simply shuck
them when they cool."
 

For Yucatan Oyster Sauce:
12 large fresh oysters, shucked and
liquor reserved
1 1/2 tablespoons black peppercorns
8 cloves garlic, roasted
1 1/2 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
4 cups beef stock
1 tablespoon cumin, toasted and ground
1 tablespoon toasted dried thyme
2 tablespoons butter

For Steaks:
4 aged center-cut beef filets,
about 6 ounces each,
at room temperature
4 slices pancetta or smoked bacon
3 tablespoons of olive oil
Omaha Steaks Filet Mignons

For Leeks:
4 leeks, cut into thin julienne slices
2 tablespoons butter

To Prepare Sauce: Pour the oyster liquor from the shells into a sauté
pan and bring to a boil. Add the oysters and poach gently over medium-
low heat for about 2 minutes, until the edges begin to curl. Remove the
oysters with a slotted spoon and set aside; reserve the cooking liquid in
the pan. Place the peppercorns, 2 garlic cloves, salt, and 1/2 cup of the
hot oyster liquid in a blender and puree. Add the puree and oil to the
liquid in the pan and bring to a boil. Remove from the heat and let cool.
Add the lime juice and reserved oysters to the mixture; puree again.
Transfer the oyster purée to a saucepan and add the stock, cumin,
thyme, and remaining garlic. Simmer for 20 minutes over low heat,
then strain into a clean saucepan. Whisk in the butter until completely incorporated and set aside.
To Prepare Steaks: Wrap a bacon slice around each filet, securing with kitchen twine, and season with salt and pepper. Heat the oil in a heavy
sauté pan to almost smoking. Lower the heat to medium and sear the
steaks for 5 minutes per side; the filets should be crusty and browned
on the outside and rare to medium-rare on the inside. If you prefer,
cook about 1 minute longer on each side for medium-rare or about 2
minutes more per side for medium. While the steaks are cooking warm
the oyster sauce.
To Prepare Leeks: Bring a saucepan of lightly salted water to a boil
 Add the leeks and cook for 2 minutes. Drain carefully, toss in a bowl
with the butter, and season with salt and pepper to taste.
To Serve: Ladle the sauce on warm serving plates and place the steaks
on top. Carefully cut the twine around the steaks and discard it. For each
serving, divide the leeks into 3 portions around the beef and place a
smoked oyster on top of each portion of leeks (3 per plate).
 

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