Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Filet mignon steaks
1 qt Fresh oysters, drained
1 1/2 c Xvirgin olive oil, divided
2 c Dry vermouth
4 Cloves of garlic
3 tb Tony chachere's creole
Seasoning
2 c Sour cream
4 tb Prepared horseradish
2 tb Creole mustard
2 tb Chili sauce
1 1/2 c Green onions, thinly sliced
1 c Fresh parsley, finely minced
2 Dozen fresh spinach leaves,
Cleaned and crisped
4 lg Lemons, wedged

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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