Steak and Oysters a La Creole
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 t...
Ingredients
- 6ozfilet mignon steaks
- 1qt fresh oysters, drained
- 11/2 c xvirgin olive oil, divided
- 2cup dry vermouth
- 4Cloveof garlic
- 3tbsp tony chachere's creole
- 4tbsp prepared horseradish
- 2tbsp creole mustard
Directions
- 1
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 chache
- 2
Add 1 cup oil, vermouth, garlic and Creole seasoning
- 3
Let stand 20 minutes, turning steaks occasionally
- 4
In mixing bowl, combine sour cream, horseradish, mustard, chili sauce, green onions and parsley
- 5
Saute steaks in heavy skillet on high heat in remaining olive oil
- 6
Cook 3 minutes on each side for medium rare
- 7
While steaks are cooking, place oysters and marinade over medium heat 6 minutes or until edges curl
- 8
Decorate 6 heated serving plates with spinach