• Tommy Centola

Recreating the magic of Galatoire's

The French Quarter is not a place that I visited much while I lived in New Orleans. My main reason for a trip there was to eat at one of the many wonderful restaurants in the quarter. Let me tell you about one of my favorites.

Galatoire’s is the first fancy restaurant I remember eating at. My mother took the three young children still at home after my dad passed away. She wanted us to experience all the New Orleans had to offer. Galatoire’s is that type of restaurant. It’s mirrored downstairs dining room has some of the most sought after tables in the city. The food is old school Creole cooking at its finest. On the menu, you will find many classic New Orleans dishes. Today, I am sharing their awesome appetizer, Oysters en Brochette, and a frequent special, Filet with Caramelized Onions and Blue Cheese.

Oysters en Brochette is a simple dish with an explosion of flavor. I can’t remember eating at Galatoire’s without having this dish. The Meuniére sauce takes the oysters to another level of deliciousness.

Oysters en Brochette

6 6-inch skewers

12 thick cut slices smoked Bacon, cut in half

36 large shucked Oysters

2 large Eggs

2 cups whole Milk

2 cups All-purpose Flour

2 cups Meuniére Sauce, recipe to follow

6 Toast Points

6 Lemon Wedges

Heat Deep Fryer to 350℉.

In a medium sauté pan, cook the bacon over medium heat for 3 to 4 minutes. Drain on paper towels. To assemble the brochettes, skewer 1 piece of bacon then 2 oysters. Repeat twice and end with an additional piece of bacon for a total of 4 pieces of bacon and 6 oysters. Repeat for 5 more skewers.

In a medium bowl, whisk together eggs and milk. Dip the skewers into the egg wash. Allow excess to drip off. lace brochettes in flour and coat heavily. Shake off excess and place into the hot oil. Fry 4 to 5 minutes, until golden brown. Drain on paper towels.

Slide Oysters off of the skewers into the centers of 6 appetizer plates. ladle meuniére sauce over oysters. Garnish with a toast point and lemon wedge.

Meuniére Sauce

1 pound Butter

1 tablespoon fresh Lemon Juice

1 tablespoon Red Wine Vinegar

In a medium saucepan over medium heat, melt the butter, whisking constantly for 8 to 10 minutes, until the sediment in the butter turns dark brown, almost (but not quite) to the point of burning, and the liquid is a deep golden color. Remove the pan from heat and continue to whisk slowly, adding the lemon juice and the vinegar to the browned butter. The sauce will froth until the acids have evaporated. When the frothing subsides, the sauce is complete.

This is a great date night or Valentine’s day dish. If you want to cook this without an outdoor grill, here is a great technique. Pan sear the filets in a hot skillet then place them in a 375℉ oven until they are almost at the desired temperature. On the stove, add butter to the pan and spoon over the filets a couple of minutes. This method works well with all steaks.

Filet with Caramelized Onions and Blue Cheese

4 tablespoons (1/2 tick) Salted Butter

4 Yellow Onions, julienned (about 4 cups)

1 teaspoon minced Garlic

Salt and freshly ground Black Pepper to taste

6 10 ounce center-cut Filets

1/4 cup Olive Oil

6 tablespoons crumbled Blue Cheese

Preheat an outdoor gas or charcoal grill.

Melt the butter in a large nonstick sauté pan over high heat. Add the onions and sauté for 6 to 8 minutes, until the onions start to caramelize. Deglaze the pan with 1/4 cup water to moisten the onions and lift any sugars that are on the bottom of the pan. Reduce for 2 to 3 minutes, until most of the liquid has evaporated. Add the garlic, season with salt and pepper, toss, and set aside.

Preheat the broiler in the oven.

Brush the filets with the olive oil and season with salt and pepper. Place the filets on the preheated grill and cook for 6 to 8 minutes on each side, until the meat is medium rare. Remove from the grill to an ovenproof pan.


Evenly mound the caramelized onions atop the filets and place 1 tablespoon of crumbled blue cheese atop each mound. Heat the steaks under the preheated broiler for 2 minutes, or until the cheese is bubbling and melted. Serve at once.

If you want to do some fine dining, Galatoire’s is the place. Just one word of advice. Do not go for lunch on a Friday. There is a line that forms early. You can make a reservation for the upstairs dining room, which I always do.

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