Steak And Oysters A La Creole
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        filet mignon steaks
   1      quart         fresh oysters -- drained
   1 1/2  cups          extra-virgin olive oil -- divided
   2      cups          dry vermouth
   4      cloves        garlic
   3      tablespoons   Tony Chachere's Creole
                        -- seasoning*
   2      cups          sour cream
   4      tablespoons   prepared horseradish
   2      tablespoons   Creole mustard
   2      tablespoons   chili sauce
   1 1/2  cups          green onions -- thinly sliced
   1      cup           fresh parsley -- finely minced
   2      dozen         fresh spinach leaves
                        cleaned and crisped
   4      large         lemons -- wedged
 

Preparation:

* 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. Sauté 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.