Tenderloin of Beef Bacchus
| Yield: | 1 Servings |
| Categories: |
| 2 | c | Bread cubes; cut into 1/2-inch dice |
| 1 | tb | Melted butter |
| 1 | Shallots; minced | |
| 8 | Pacific oysters; shucked, juices reserved | |
| 2 | tb | Heavy cream |
| 1 | Large egg yolks | |
| 1 1/2 | ts | Flat-leaf parsley; chopped |
| 1 | ts | Salt |
| 1/2 | ts | Freshly cracked black pepper |
| 2 | ts | Salad oil |
| 2 | Beef tenderloin; about 8 ounces each | |
| 1 | c | Dry red wine |
| 1 | c | Beef broth; unsalted |
| 2 | ts | Unsalted butter |
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