Steak And Oysters A La Creole

Recipe Ingredients

6 oz	170g	Filet mignon steaks
1		Fresh oysters - drained
1 1/2 cups	355ml	Extra-virgin olive oil - divided
2 cups	474ml	Dry vermouth
4		Garlic
3 tablespoons	45ml	Tony Chachere's Creole seasoning*
2 cups	474ml	Sour cream
4 tablespoons	60ml	Prepared horseradish
2 tablespoons	30ml	Creole mustard
2 tablespoons	30ml	Chili sauce
1 1/2 cups	93g / 3.3oz	Green onions - thinly sliced
1 cup	93g / 3.3oz	Fresh parsley - finely minced
2		Fresh spinach leaves
		Cleaned and crisped
4		Lemons - wedged (large)

Recipe Instructions

* Substitute most any Cajun spice mix.

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.

Source:
Times-Picayune "Best of" winners. Bruce Moriarty, Mandeville, LA, Best meat dish, 1993.

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