Oyster Stuffed Filet Mignon

We're cooking oyster stuffed filet mignon with fingerling potatoes and brussel sprouts with Matunuck Oyster Bar.

Ingredients:

8oz center cut Filet mignon
3 medium sized oysters
1/2 pint brussel sprouts
1/2 pound fingerling potatoes
1/2 cup demi-glaze
1/4 cup Madiera cooking wine
1 tsp whole grain mustard
1 tsp salt
1 tsp cracked black pepper
1 tbsp chopped rosemary
1/4 cup butter
1/4 vegetable oil
wooden toothpick

Method:
1. Pre-heat oven to 425 degrees.

2. Bring 4 cups of water to a boil and cook potatoes for 6 to 8 minutes then strain and let cool.

3. Using a small steak knife pierce filet in the middle against the grain creating a pocket in the middle of the steak (be carefull not to cut all the way through the steak), then fill the pocket with the shucked oysters.

4. Get a small frying pan hot on med-high heat and line with vegetable oil. Sear steak on top and bottom until crispy being careful not to burn.

5. Once steak is seared, close the oyster hole shut by piercing with the toothpick from top to bottom. Cook for about 20 minutes for medium rare, adjusting cooking time for different temperatures.

6. While steak is in the oven de-glaze the searing pan with the cooking wine, let the wine come to a boil then add mustard and demi-glaze; simmer untill bubbling.

7. In another pan melt butter on medium heat. Slice brussel sprouts and potatoes in half and place in pan with the sliced side down. Sprinkle the salt and rosemary on top and cook until soft.

8. When steak is cooked to desired temperature remove toothpick, set atop brussel sprouts and potatoes, drizzle the Madiera demi-glaze over the top and it is ready to enjoy.

About Matunuck Oyster Bar :

Address: 629 Succotash Road, South Kingstown, RI
Hours: Thursday - Sunday, 11a - 9p

The Matunuck Oyster Bar is located on Potter Pond in South Kingstown, RI. We offer 7-10 different varieties of oysters along with cherrystones, littlenecks, and lobster tail. We combine locally raised and wild harvested fish and shellfish with locally grown produce.

About the chef:
Thom Curtis is a Narragansett local. He's worked at Mariner Grill and the Matunuck Oyster Bar since it opened in July.