Oysters Recipe

Prepare medallions

Trim excess fat and silver skin from the beef. Cut into 8 equal medallions (about 1/2–3/4" thick). Lightly pound each to an even thickness if needed so they cook evenly.

Season both sides of the medallions with the kosher salt and freshly ground black pepper. Lightly dredge each medallion in the all-purpose flour, shaking off excess—this will help create a light crust and help sauce adhere.

Cook filling

Heat 1 teaspoon olive oil in a skillet over medium heat. Add minced shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add finely chopped mushrooms and cook, stirring, until they release moisture and it evaporates, about 6–8 minutes.

If using finely chopped beef scrap or cooked ground beef, add it now and stir to combine. Pour in the white wine (or beef broth) to deglaze the pan, scraping up browned bits. Cook until liquid is mostly evaporated, about 1–2 minutes.

Stir in Dijon mustard, heavy cream, and minced thyme. Cook 1 minute to meld flavors. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set the filling aside to cool slightly so it will hold shape when placed on medallions.

Preheat oven to 375°F (190°C) if you plan to finish briefly in the oven (optional). Heat a heavy skillet (cast-iron recommended) over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon butter; when foam subsides and the pan is very hot, add the floured medallions in a single layer without crowding (work in batches if necessary).

Sear the medallions 1.5–2 minutes per side for medium-rare (time will vary slightly with thickness). Remove to a plate and tent loosely with foil to rest while you finish the rest.

Reduce heat to medium. If desired, place a spoonful (about 1–2 tablespoons) of the mushroom-beef filling on top of each seared medallion. For a finished presentation similar to 'oysters' you can slightly cup each medallion edge and mound the filling in the center.

Make pan sauce

Add the beef demi-glace or reduced beef stock to the skillet used for searing (keep heat at medium). Scrape any browned bits from the pan. Bring to a gentle simmer and reduce slightly for 2–3 minutes to concentrate flavor.

Off the heat, whisk in 1 tablespoon cold unsalted butter to mount and slightly thicken the sauce, creating a glossy finish. Taste and adjust seasoning with salt and pepper as needed.

Return the medallions to the pan for 30–60 seconds just to warm through and coat with sauce, or spoon sauce over plated medallions and top with mushroom filling if you assembled earlier.

Garnish with chopped fresh parsley and, if desired, a few drops of lemon juice for brightness. Serve immediately.