Steak and Oysters a la Creole

Yield: 6 servings

6 oz Filet mignon steaks
1 qt Fresh oysters, drained
1 1/2 c extra virgin olive oil, divided
2 c Dry vermouth
4 Cloves of garlic
3 tbsp Tony Chachere's Creole
Seasoning
2 c Sour cream
4 tbsp Prepared horseradish
2 tbsp Creole mustard
2 tbsp 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. Sauté 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.