Steak and Oysters a la Creole

Steak and Oysters a la Creole
 
Author:
Recipe type: Beef
Serves: 6
Ingredients
  • 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
Instructions
  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.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.