Grilled filet mignon with brown oyster gravy

1 servings

Ingredients

Quantity Ingredient
16 ounces Filet mignon
1 tablespoon Finely chopped thyme; rosemary, and sage
2 teaspoons Minced roasted garlic
Garlic oil
½ teaspoon Chile paste
Salt and pepper
6 Oysters; shucked and liquor
; reserved
¼ cup Cornmeal
Vegetable oil
8 ounces Clam juice
1 teaspoon Chopped thyme; rosemary and sage
1 cup Demi-glace
2 tablespoons Unsalted butter

Directions

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 30 minutes.

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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