Steak and oysters a la creole

6 servings

Ingredients

Quantity Ingredient
6 ounces Filet mignon steaks
1 quart Fresh oysters, drained
1½ cup Xvirgin olive oil, divided
2 cups Dry vermouth
4 Cloves of garlic
3 tablespoons Tony chachere's creole
Seasoning
2 cups Sour cream
4 tablespoons Prepared horseradish
2 tablespoons Creole mustard
2 tablespoons Chili sauce
1½ cup Green onions, thinly sliced
1 cup Fresh parsley, finely minced
2 Dozen fresh spinach leaves,
Cleaned and crisped
4 larges Lemons, wedged

Directions

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.

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