Carpetbagger Steaks

4-6 oz. Tenderloin steaks

garlic salt

pepper

Stuffing:

1/2 cup onion, diced

1 cup mushrooms, diced

12 oysters, shucked

4 jumbo shrimp, cooked

1/2 tsp. Old Bay Seasoning

 
Sauce:
1 cup shallots, minced
1 cup mushrooms, sliced
1/4 cup marsala wine
2 cups water
4 tbsp. brown gravy mix
1/2 tsp. beef base
1 tbsp. butter
salt and pepper

Prepare stuffing:  saute onions and mushrooms in butter until tender. 

Add oysters, shrimp and Old Bay.  Cook until oysters start to curl.  Reserve until cool.

Prepare sauce: Add shallots and shrooms to pan with pat of butter. Saute until tender

Deglaze pan with marsala wine. Add water, base, and gravy mix.  Bring to boil, stirring constantly.

Season with salt and pepper and swirl in butter.  Keep hot until steaks are ready.

Cut pocket into each steak and stuff with oyster and shrimp mixture.  season outside with salt and pepper. Bring saute pan to medium high.

Preheat oven to 375.

Cook steaks in olive oil until well seared on both sides.  Place on sheet pan in oven.

Cook about 7 minutes for medium rare.  Serve with marsala sauce.