| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
|
Meats, Fish, Main dish |
6 |
Servings |
INGREDIENTS
| 6 |
oz |
Filet mignon steaks |
| 1 |
qt |
Fresh oysters, drained |
| 1 1/2 |
c |
Xvirgin olive oil, divided |
| 2 |
c |
Dry vermouth |
| 4 |
|
Cloves of garlic |
| 3 |
tb |
Tony chachere's creole |
|
|
Seasoning |
| 2 |
c |
Sour cream |
| 4 |
tb |
Prepared horseradish |
| 2 |
tb |
Creole mustard |
| 2 |
tb |
Chili sauce |
| 1 1/2 |
c |
Green onions, thinly sliced |
| 1 |
c |
Fresh parsley, finely minced |
| 2 |
|
Dozen fresh spinach leaves, |
|
|
Cleaned and crisped |
| 4 |
lg |
Lemons, wedged |
INSTRUCTIONS
Place steaks and oysters in shallow pan. Add 1 cup oil, vermouth, garlic
and Creole seasoning. Let stand 20 minutes, turning steaks occasionally. In
mixing bowl, combine sour cream, horseradish, mustard, chili sauce, green
onions and parsley. Saute steaks in heavy skillet on high heat in remaining
olive oil. Cook 3 minutes on each side for medium rare. While steaks are
cooking, place oysters and marinade over medium heat 6 minutes or until
edges curl. Decorate 6 heated serving plates with spinach. Arrange oysters
next to steaks on plates. Spoon sour cream sauce beside steaks and oysters
and over cooked rice. Garnish with lemon. Serves 6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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