Grilled Filet Mignon With Brown Oyster Gravy

Do you believe? 'I believe,' says one, and he begins to repeat what they call the 'Apostles’ Creed.' Hold your tongue, sir! That matters not; the devil believes that, perhaps more intelligently than you do; he believes and trembles. That kind of believing saves no man. You may believe the most orthodox creed in Christendom, and perish. Do you trust - for that is the cream of the word 'believe' - do you trust in Jesus? Do you lean your whole weight on Him? Have you that faith which the Puritans used to call 'recumbency' or 'leaning'? This is the faith that saves - faith that falls back into the arms of Jesus, a faith that drops from its own hanging-place into those mighty arms.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Dujour05	1	Servings

INGREDIENTS

16	oz	Filet mignon
1	T	Finely chopped thyme
		rosemary and sage
2	t	Minced roasted garlic
		Garlic oil
1/2	t	Chile paste
		Salt and pepper
6		Oysters, shucked and liquor
		reserved
1/4	c	Cornmeal
		Vegetable oil
8	oz	Clam juice
1	t	Chopped thyme, rosemary and
		sage
1	c	Demi-glace
2	T	Unsalted butter
		minutes.

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  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.

A Message from our Provider:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””