| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Dujour05 |
1 |
servings |
INGREDIENTS
| 16 |
oz |
Filet mignon |
| 1 |
tb |
Finely chopped thyme; rosemary, and sage |
| 2 |
ts |
Minced roasted garlic |
|
|
Garlic oil |
| 1/2 |
ts |
Chile paste |
|
|
Salt and pepper |
| 6 |
|
Oysters; shucked and liquor |
|
|
; reserved |
| 1/4 |
c |
Cornmeal |
|
|
Vegetable oil |
| 8 |
oz |
Clam juice |
| 1 |
ts |
Chopped thyme; rosemary and sage |
| 1 |
c |
Demi-glace |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
In a glass dish combine mixed herbs, roasted garlic, garlic oil, chile
paste, salt and pepper, rub mixture on filet. Set aside to marinate for
30 minutes.
Dredge oysters in cornmeal, shaking off excess. In a saute pan heat oil and
cook oysters for 30 seconds. Transfer oysters to a paper lined plate.
Deglaze pan with clam juice and reduce by half. Add chopped mixed herbs and
demi-glace and reduce until sauce thickens. Return oysters to pan and stir
butter into sauce. Season to taste.
Preheat grill. Grill the filet mignon to desired degree of doneness. Serve
filet with oysters and sauce.
Yield: 2 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9260 - MARVIN WOODS
Converted by MM_Buster v2.0l.
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