Title: Steak And Oysters A La Creole
Categories: Meats, Seafood, Main dish
Yield: 6 Servings
6 oz Filet mignon steaks
1 qt Fresh oysters; drained
1 1/2 c Extra virgin olive oil;
- divided
2 c Dry vermouth
4 cl 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
24 Fresh spinach leaves;
- cleaned and crisped
4 lg Lemons; wedged
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.
Recipe by Bruce Moriarty, Mandeville, LA
Recipe FROM Times-Picayune "Best of" winners, Best meat dish, 1993
