New York Strip Steak with Red Wine and Oysters

Contre-Filet à la sauce vin Rouge et aux huîtres

Preparation info

  • Makes

    4

    main-course servings
    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Although seventeenth- and eighteenth-century recipes often combined oysters with poultry, the French have rarely combined oysters with red meats. The most popular oyster-meat combination is oysters served with hot sausages, a combination popular in the Bordelais. Here I’ve come up with this sauce, made with red wine, mushrooms, and fresh oysters, that makes a marvelous briny counterpoint to the rich, full flavor of red meat.

You can approach the sauce in one of two ways. You can sau