STEAK AND OYSTER STEW 1 1/2 cups flour
1 Tbs. salt
1/2 tbs. black pepper
1/4 tsp. dried thyme
2 lbs. tenderloin tips, cut into one-inch cubes
1 stick butter
1/2 cup dry red wine
1 quart strong veal or beef stock
1/4 cup demi-glace (optional, but highly desirable)
1 Tbs. Tabasco steak sauce
10 oz. fresh spinach
1 quart oysters, with liquor
1 bunch green onions, tender green parts only, sliced
Salt and black pepper to taste.
1. Combine the flour, salt, pepper and thyme in a bowl, and stir with a fork to blend. Dust the filet tips generously with the flour mixture.
2. Heat the butter in a large, heavy saucepan over medium-high heat until it bubbles. Add the beef and brown on all sides.
3. Lower the heat to medium-low. Add the wine and the steak sauce. Bring to a boil and reduce for about a minute. Then add the stock and demi-glace (if you have the latter). Return to a boil, stir with a whisk, scraping the bottom of the pan, and lower to a simmer. Cook for about an hour, stirring every five minutes or so. If the sauce becomes very thick, dilute it down with a little water.
4. While that's going on, wash and pick the spinach. Put it into a saucepan over low heat and, using only the water that clings to it from the washing, cook until it wilts. Chop the spinach and set aside.
5. After the beef and stock have cooked for an hour, add the spinach and strain in the oyster liquor. Stir. Cook for ten minutes, then add the oysters. Cook until the oysters curl at the edges. Add salt and black pepper if necessary to taste. The sauce should have the consistency of thick gumbo, and be a bit on the peppery side.
6. Serve the stew in bowls, and top with a lot of chopped green onions.
Serves four to six.