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oyster sauce butter garlic shallot veal stock oyster Worcestershire sauce cayenne salt broccoli garlic fresh ginger shallot oyster honey soy sauce broccoli lemon cayenne salt mushrooms olive oil salt oyster mushroom
Viewed: 74 - Published at: 5 years agoIngredients
- Oyster Sauce
- 3 tablespoons/ 45ml butter
- 1 garlic clove, minced
- 1 shallot, minced
- 2 cups/ 500ml veal stock
- 1 cup/ 250ml 35-percent cream
- 1 dozen oyster, shucked and chopped, liquid reserved
- 1 tablespoon/ 15ml Worcestershire sauce
- 1 pinch cayenne
- salt & freshly ground black pepper
- Sauteed Broccoli and Oysters
- 2 tablespoons/ 30ml olive oil
- 1 garlic clove, minced
- 1 (1-inch) piece fresh ginger, peeled and minced
- 1 shallot, minced
- 1 dozen oyster, shucked, liquid reserved
- 1/4 cup/ 60ml honey
- 1/4 cup/ 60ml low sodium soy sauce
- 1 head broccoli, blanched and cut into pieces
- 1 lemon, juice and zest of
- 1 pinch cayenne
- salt & freshly ground black pepper
- Steak and Mushrooms
- 3 tablespoons/ 45ml olive oil
- 4 rib eye steaks (1 1/2 inches thick)
- salt & freshly ground black pepper
- 1 pound/ 450g oyster mushroom
Method
- For the oyster sauce:
- Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm.
- For the sauteed broccoli and oysters:
- Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm.
- For the steak and mushrooms:
- Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them.
- Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side.
- Transfer the steaks to a plate and cover loosely with foil.
- Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper.
- Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side.
- Wine suggestion for this recipe: Cabernet Sauvignon.
