Steak and oysters a la creole
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Steak and oysters a la creole
  Steak    Oysters    Creole    Fish  
Last updated 6/12/2012 12:55:48 AM. Recipe ID 17787. Report a problem with this recipe.
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      Title: Steak and oysters a la creole
 Categories: Meats, Fish, Main dish
      Yield: 6 Servings
 
      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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Recipe ID 17787 (Apr 03, 2005)

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