I am proud of this dish which I created at Ramores Restaurant and which quite impressed the chef, George!
Poach the whole piece of fillet in a mixture of the stout and stock with the chopped shallots and bay leaf for about 10 minutes (the beef should be rare in the middle). Remove the meat and keep warm.
Add the sugar to the stock mixture and reduce by about one third, finally adding the butter to make the sauce thick and shiny. Season to taste with salt and pepper. Pop the oysters into the sauce for 1 minute and then remove.
Pour the sauce on to white plates, then slice the beef thinly and arrange decoratively. Garnish each portion with the poached oysters.
Alternatively, you could garnish the dish with a julienne of carrots and leeks, in which case put a little of this on to each plate and set the oysters on top.
© 1988 Keith Floyd estate. All rights reserved.