Cracked Pepper Crusted Filet With Brown Butter Vinaigrette and Charbroiled Oysters

3 beef tenderloin filets (6 ounces each) 1/4 cup cracked black pepperSalt to taste Vinaigrette 1/4 cup unsalted butter 2 tablespoons balsamic vinegar 1/4 cup minced Spanish onions 1 tablespoon chopped parsley 1 tablespoon canola oil Salt and pepperCharbroiled Oysters 6 large shucked oysters in the half shell 1/4 cup softened unsalted butter 1 tablespoon chopped parsley 1 teaspoon paprika 1/2 teaspoon tarragon 2 teaspoons fresh lemon juice 2 tablespoons parmesan cheeseSalt and pepper Coat filets with cracked pepper and salt to taste. In a sauté pan cook fillets on medium-high heat to desire temperature. Remove steaks from pan and plate and keep warm.Add all vinaigrette ingredients to same sauté pan and whisk together on medium heat until butter turns to a nut brown color. Pour evenly over filets.For the oysters: In a small bowl, combine the butter, parsley, paprika, tarragon, lemon juice, cheese and salt and pepper. Spread evenly on the oysters. Grill oysters shell-side down until the juices boil in the shell slightly.Serves three.Chef Nic Lindsey, Park Street Café, Mundelein