Steak and Oysters a la Creole
Author: Kitchens
  • 6 8-ounce filet mignon steaks
  • 1 Quart fresh oysters, drained
  • 1 1/2 Cups extra virgin 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
  • 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
  1. 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.
  2. 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.
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