Ingredients
500g/1lb beef fillet, trimmed
150ml/5fl oz stout
150ml/5fl oz strong beef or veal stock
2 shallots, chopped
1 bay leaf
1 tsp brown sugar
25g/1oz butter
salt and pepper
16 oysters, shelled
Method
1. 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).
2. Remove the meat and keep warm.
3. Add the sugar to the stock mixture and reduce by about one third, finally adding the butter to make the sauce thick and shiny.
4. Season to taste with salt and pepper.
5. Pop the oysters into the sauce for one minute and then remove.
6. Pour the sauce on to white plates, then slice the beef thinly and arrange decoratively. Garnish each portion with the poached oysters.
