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Steak And Oysters A La Creole

Type: Fish, Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

6 oz 170gFilet mignon steaks
1   Fresh oysters - drained
1 1/2 cups 355mlExtra-virgin olive oil - divided
2 cups 474mlDry vermouth
4   Garlic
3 tablespoons 45mlTony Chachere's Creole seasoning*
2 cups 474mlSour cream
4 tablespoons 60mlPrepared horseradish
2 tablespoons 30mlCreole mustard
2 tablespoons 30mlChili sauce
1 1/2 cups 93g / 3.3ozGreen onions - thinly sliced
1 cup 93g / 3.3ozFresh parsley - finely minced
2   Fresh spinach leaves
  Cleaned and crisped
4   Lemons - wedged (large)

Recipe Instructions

* 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. 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.

Source:
Times-Picayune "Best of" winners. Bruce Moriarty, Mandeville, LA, Best meat dish, 1993.

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