Oyster Rockefeller Filets

WINE PAIRING: BERINGER FOUNDERS’ ESTATE PINOT NOIR

Ingredients

Filling:

• 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup shredded fontina cheese
• 2 tablespoons fresh grated parmesan cheese
• 1/4 teaspoon garlic salt
• 1/8 teaspoon freshly ground black pepper
• 6 8 ounce filet mignon steaks, 1 1/2 inches thick, brought to room temperature
• 6 slices lean smoky bacon
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Sauce:

• 1 1/2 sticks unsalted butter
• 4 whole cloves peeled garlic, slightly smashed
• 12 large fresh oysters, shucked, rinsed, drained and quartered
• Juice of one half of a lemon
• 1 teaspoon Louisiana hot sauce
• 2 teaspoons Worcestershire sauce
• 6 slices rustic bread, 1 inch thick
• 2 tablespoons olive oil
• Fresh chopped parsley for garnish

Directions

Heat grill to high temperature. Combine filling ingredients. Slice a pocket into the side of each steak and stuff with spinach mixture. Wrap bacon around side and secure with toothpicks. Brush steaks on both sides with the oil and season with the salt and pepper. Place the steaks on the grill and let cook until golden brown and slightly charred, about 4 minutes. Turn and cook another 4 to 5 minutes for medium rare (an internal temperature of 135 degrees F), or to desired temperature. Remove to a platter, tent with foil, and let rest.

Meanwhile, in a medium sauté pan, on the grates of the grill or a side burner, over medium heat (turn down one burner), melt 1 stick of the butter. Add the garlic, oysters, lemon juice, Worcestershire and hot sauce. Cook until edges of oysters start to curl, about 2-3 minutes. Remove from heat and whisk in remaining butter, one tablespoon at a time, to thicken sauce. Remove garlic cloves. Keep warm. Brush bread with oil and grill a few minutes on each side until lightly toasted.

To serve, place one filet on each of six dinner plates (remove toothpicks). Spoon the oyster sauce over the steaks. Sprinkle with parsley. Serve with the grilled bread to soak up the yummy juices remaining on your plate!