With brown sugar Worcestershire glaze

Ingredients:

1-12 ounce filet
4 blue point oysters
2 teaspoons dry white wine
1 teaspoon of panko bread crumbs
1 pinch of parsley
4 ounces of brown sugar Worcestershire glaze
Coarse sea salt and cracked white pepper
2 feet of butchers twine

Brown sugar Worcestershire glaze

½ cup dark brown sugar
¼ cup of Worcestershire sauce
3 cups of veal stock
2 shallots sliced
4 black peppercorns
1 teaspoon of minced garlic
2 ounce of molasses
2 anchovies
½ cup of mire poix( carrots, celery, onion)
Salt and pepper to taste

Preparation:

In a sauce pan on medium high heat add one tablespoon of grape seed oil. Next add shallots, mire poix and continue to cook until golden brown. Then add peppercorns and garlic and deglaze pan with the veal stock. Continue to simmer and add the rest of the ingredients. Finish with salt and pepper then strain the sauce.

Combine shucked oysters with breadcrumbs, wine, and parsley in a small bowl. Make a small pocket in the center of the filet. Place mixture in the center of pocket then tie filet with the butchers twine. Broil filet to desired temperature. Place onto plate and ladle sauce over the filet.