| 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.
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