For Yucatan Oyster Sauce:
12 large fresh oysters, shucked and liquor reserved
1 1/2 tablespoons black peppercorns
8 cloves garlic, roasted
1 1/2 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
4 cups beef stock
1 tablespoon cumin, toasted and ground
1 tablespoon toasted dried thyme
2 tablespoon butter
4 aged center-cut beef filets, about 6 ounces each, at room temperature
4 slices pancetta or smoked bacon
3 tablespoons of olive oil
4 leeks, cut into thin julienne slices
2 tablespoons butter
TO PREPARE SAUCE: Pour the oyster liquor from the shells into a sauté pan and bring to a boil. Add the oysters and poach gently over medium-low heat for about 2 minutes, until the edges begin to curl. Remove the oysters with a slotted spoon and set aside; reserve the cooking liquid in the pan. Place the peppercorns, 2 garlic cloves, salt, and 1/2 cup of the hot oyster liquid in a blender and puree. Add the puree and oil to the liquid in the pan and bring to a boil. Remove from the heat and let cool. Add the lime juice and reserved oysters to the mixture; puree again. Transfer the oyster puree to a saucepan and add the stock, cumin, thyme, and remaining garlic. Simmer for 20 minutes over low heat, then strain into a clean saucepan. Whisk in the butter until completely incorporated and set aside.
TO PREPARE STEAKS: Wrap a bacon slice around each filet, securing with kitchen twine, and season with salt and pepper. Heat the oil in a heavy sauté pan to almost smoking. Lower the heat to medium and sear the steaks for 5 minutes per side; the filets should be crusty and browned on the outside and rare to medium-rare on the inside. If you prefer, cook about 1 minute longer on each side for medium-rare or about 2 minutes more per side for medium. While the steaks are cooking warm the oyster sauce.
TO PREPARE LEEKS: Bring a saucepan of lightly salted water to a boil. Add the leeks and cook for 2 minutes. Drain carefully, toss in a bowl with the butter, and season with salt and pepper to taste.
TO SERVE: Ladle the sauce on warm serving plates and place the steaks on top. Carefully cut the twine around the steaks and discard it. For each serving, divide the leeks into 3 portions around the beef and place a smoked oyster on top of each portion of leeks (3 per plate).
Active Time: 25 Minutes
Total Time: 45 Minutes
Yield: 4 Servings