Lynn's
Cajun Oyster & Steak
6 oz Filet mignon steaks
1 qt Fresh oysters, drained
1 1/2 c olive oil, divided
2 c Dry vermouth
4 Cloves of garlic
3 tbs Creole Seasoning Granny's Creole Seasoning SS28
2 c Sour cream
4 tbs Prepared horseradish
2 tbs Creole mustard
2 tbs 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.
A faith that cannot survive collision with the truth is not worth
many regrets.
- Arthur C. Clark